Serves 8
Easter was approaching and I was looking for a culinary inspiration for my vegetarian husband. Totally at a loss, I turned to one of my close friends, Nicole, and without fail, she linked me to this beautiful recipe.
The link is in German, but I have adapted the recipe below a little bit to my taste. I substituted yogurt for creme fraiche and alternatively for lactose intolerant candidates you can use coconut milk.
Ingredients
- 1 kg sweet potatoes ( 2,2 lbs)
- 1-2 green chilli. ( I used red chilli – works just as well)
- 3 medium onions
- 4 clove of garlic
- 1 piece of fresh ginger, about 6 cm thick
- 2 tbsp of butter ghee
- 2 tbsp mild curry powder
- 1 large tin of chopped tomatoes
- 500 g full cream yogurt ( you can use a small pot of crême fraiche or a tin of coconut milk)
- A stick of cinnamon
- 1 kg broccoli (2,2 lbs)
- 1 handful of parsley and coriander (I personally just use the latter)
- Salt to taste
Method
- Peel and wash the sweet potatoes and then dice into roughly about 1 cm width cubes. Remove the chilli seeds from each chilli by cutting down the middle. Wash the chillies and cut finely into tiny pieces. Please clean your hands throughly after chopping the chillies. Your eyes are precious. In a blender (food processor) add in together the onions, ginger, chilli, and whizz it together. If you do not have a food processor, then please do not be disheartened! It will take a bit longer, but you will have to just grate everything together.
- Heat the ghee in a carousel pot or heavy based saucepan. Pour the mixture from the blender into the pot and stir at a medium heat. Add in the potatoes, always continuously stirring and then after 2 minutes, add in the curry powder. After 3 minutes, add in the tomatoes, yogurt (or your alternative choice from above), 250ml of water and the cinnamon stick. Stir, cover and let it simmer for 10-12 minutes.
- Whilst your delicious pot is simmering, wash the broccoli and separate into small florets. You don’t need to waste the stalk, it’s best to just peel and cut into small cubes. Add the broccoli to the pot and cook for a further 10 mins until all vegetables are tender to your liking.
- Wash and chop the coriander and parsley finely and add to the dish. Always important to taste the curry, to see if it is seasoned to your liking. Serve with rice, salad or bread!
