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Sweet potato Masala



Serves 4 people

Ingredients

For the sweet potato & peppers


· 700g sweet potato

· 2 tbsp vegetable oil

· 2 red peppers

· Seasonings

For the sauce


· 6cm piece of fresh ginger

· 1 onion, chopped

· 2 red chillies

· 4 cherry tomatoes

· 5 Coriander stalks chopped

· 1 tbsp vegetable oil

· 6 tbsp tomato puree

· 3 tbsp ground almonds

· 2 tbsp ground garam masala

· 2 tbsp ground coriander

· 1 tbsp ground cumin

· 1 tsp ground turmeric

· 1 tsp ground paprika

· 1 tsp table salt

· 500ml water

· 800g coconut milk

· 1 tsp chilli powder

· ½ lemon, juiced


Flatbreads


· 250g plain flour / extra for dusting

· 2 tsp baking powder

· 1 tsp salt

· 250g vegan plain or coconut yoghurt

· Vegetable oil for greasing


To finish


· 50g flaked almonds, toasted

· Flatbreads

· Picked coriander

· 500g cooked basmati rice


Method

For the sweet potato & peppers


· Pre heat the oven 180c.

· Peel the sweet potato and cut into 2cm cubes

· Cut the red peppers into 3cm pieces,

· Put the sweet potato and red peppers on to two separate baking trays poor over the vegetable oil, season with the salt.

· Place in the oven and cook for 20 minutes.

· Once cooked remove and set aside.


For the curry sauce


· Peel and grate the ginger.

· Chop the onion and red chillies.

· Chop the cherry tomatoes, and chopped the coriander stalks.

· Poor the oil in to a heavy bottomed pan, add the onion and cook for 5 minutes until softened.

· Then add the grated ginger, and chopped chilies and tomatoes and cook for 1 minute

· Then add the tomato puree, spices, ground almonds and cook and stir for 2minutes.

· Once stirred add half the water and simmer for 10 minutes, until browned and almost all the water has gone, then poor in the rest of the water and coconut milk and cook for 20 minutes

· Once cooked blend until smooth, pass if needed.

· Then set aside until required.


For the flatbreads


· In a large bowl add the flour, baking powder, salt and mix together.

· Then fold in the yoghurt, to form a soft dough.

· Tip out on to a floured work service and kneed for 5 minutes.

· Place in a lightly oiled bowl and cover and rest for 15 minutes.

· Once rested, portion into 4 balls roll out to 20cm rounds and 3mm thick.

· Heat a dry frying pan and cook the flatbreads for 1 minute on each side.

· Set aside and keep warm until required.


To finish


· Place the blended sauce into a sauce pan, add the roast sweet potato and red peppers to the sauce.

· Check the seasoning and add a squeeze of lemon juice.

· Once seasoned and hot, place into the serving dish.

· Then to finish top with picked coriander, and toasted almonds.

· Serve with steamed basmati rice and vegan flatbreads on the side.

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