Sweet Potato and Choko Curry


1x large Sweet Potato, peeled and chopped in medium sized chunks, boiled until soft
1x large Choko, peeled, seed removed, chopped into cubes
3x medium sized Tomatoes, skin removed, finely chopped
1 large Onion, finely diced
4 cloves of Garlic, finely diced (because I love garlic, but you could use 1/2 teaspoon of Asafoetida/Hing)
1 teaspoon of ground Ginger
1/2 teaspoon of Mustard Seeds
10-12 Curry leaves
1 teaspoon of smokey Paprika
1 tablespoon of Coriander powder
1 teaspoon of Cumin powder
1/2 teaspoon of Turmeric powder
1 teaspoon of ground Black Pepper
salt to taste
1 1/2 tablespoons Ghee or Coconut oil (or both)
chopped fresh Coriander leaves for garnish
steamed basmati rice to serve

– Heat oil in a pot/fry pan, add the mustard seeds and cook until they start to pop.
– Add curry leaves and stir fry for a minute while the flavours infuse into the oil.
– Add the onions and sauté until they turn translucent, add the garlic and cook until onions are light golden brown.
– Add all the spices and stir to combine, allow the spices to heat through, but not to burn.
– Add the Choko, cook stirring frequently for about 5-10 minutes, if the mix is very dry add a little water.
– Add the tomatoes and stir fry until the oil starts to separate and the tomatoes have collapsed into deliciousness
– Add the Sweet Potato and combine. Keep covered with a lid on low heat, simmer for 5 mins
– Check the Choko has softened, if it is still firm/hard replace the lid and check again in 5 mins.
– Remove lid, allow to simmer, stirring occasionally, until the curry has reached your desired consistency.
– Serve onto plate or bowls over the top of fluffy steamed basmati rice, garnish with fresh coriander.

I hope you try out this recipe and  have fun with it. Don’t be afraid to substitute. Pumpkin & Zucchini would have a similar flavour and would be delicious!

– Cass xo –

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