Sweet Potato with Tamarind and Coconut

Sweet potato is one of our favourite root vegetables to cook with... it's so delicious, satisfying & easy to prepare. Although we're normally happy to just roast ours in the oven, we've been looking for a way to liven up this vegetable and introduce some new flavours into the mix! So inspired by some meals we had in southern India, we combined tamarind, coconut & spices to create a delicious combination of sweet & tangy flavours. This is definitely one of my favourite recipes we've posted on the blog... it's honestly so tasty and satisfying for this time of year! 

Sweet Potato with Tamarind and Coconut

Tamarind is an ingredient we've come across a lot during our travels and is really great to experiment with in simple stir fries or asian dishes. Often known as the Indian date, it has a sour but slightly sweet flavour to it. Make sure you buy a natural, unsweetened version! 

Ingredients (serves 2 as a main dish or 4 as a side)

1 tsp mustard seeds
3/4 tsp fenugreek seeds
1/3 tsp turmeric powder or 1 tsp grated fresh turmeric
1 tsp coriander powder
2 Kashmiri chilies, broken into pieces (optional)
Large pinch of salt

500g sweet potato, peeled and chopped into small cubes
1 tbsp coconut oil
1 inch ginger, finely chopped
1 heaped tbsp desiccated or fresh coconut   
3 tsp tamarind pulp (or 1 tsp tamarind concentrate)
Small handful of fresh coriander

1. If using tamarind pulp, soak in boiling water for 10 minutes, mix and then strain the seeds. 
2. Heat the coconut oil in a pan and stir fry the chillies, mustard and fenugreek seeds until the mustard seeds crackle.
3. Add the sweet potato to the pan and stir well so that every piece is coated in the oil and spices.
4. Cover with a lid and cook on a low heat for around 10 minutes.
5. Add the coriander powder, turmeric, ginger and salt and mix well.
6. At this point the sweet potatoes should be getting slightly charred in the pan but not sticking too much, if they are, add a little extra coconut oil or a very small amount of water. Now cover again and cook until soft.
7. Once cooked add the coconut and tamarind liquid and cook for 30 seconds more before turning off the heat.
8. Mix in fresh coriander and serve.