Okra & Sweet Potato Curry

I like my Indian food sweet, so this is great to accompany Mango Chicken. I liked this one especially in Grenada because most of the ingredients are pretty low cost there when fresh.

  • 1 tsp mustard seeds
  • olive oil
  • 1 onion, chopped
  • 2 green chilis deseeded and finely chopped
  • curry leaves
  • 1/2 teaspoon each of cumin, ground coriander, garam masala
  • 1/4 teaspoon of turmeric, chili powder
  • 1 sweet potato
  • handful of okra, topped and tailed
  • handful of sliced tomatoes
  • handful of frozen peas
  • 1 tin coconut milk (you can substitute plain yogurt)
  1. Fry the mustard seeds in the oil until they start to pop and crackle.
  2. Add the onion, chilis, curry leaves and spices and fry until the onion is soft.
  3. Add the sweet potatoes and brown for a couple of minutes.
  4. Add the coconut milk and a little water if necessary and simmer until the sweet potato is cooked. About ten minutes after adding the sweet potato, add the tomato, peas and okra.
  5. Continue to simmer and season before serving.

Borrowed from Portobello Kitchen.

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