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Seasonal Is Best

August 2018 Food Lifestyle

Seasonal Is Best

Bringing to you a seasonal favorite, the sweet potato! Apart from its creamy texture and delectable taste, you’ve got to love it for the fact that sweet potato is great for your health too. Though typically sweet, they are ideal in the preparation of plenty of savory dishes. And while there are many ways to whip them up, here are two quick recipes that will leave you craving for some sweet, sweet potatoes!

Oven-Roasted Sweet Potato Wedges

Preparation time:10 minutes
Cook time:30 minutes
Total time:40 minutes
Serves:4

You’ll need:

  • 3 sweet potatoes, peeled
  • 1 clove of garlic
  • 1½ tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp dried thyme
  • ⅛ tsp crushed red pepper

How to prepare:

  • Preheat oven to 200°C.
  • Slice the sweet potatoes lengthwise into 8 wedges (around 1-inch wide).
  • Crush the garlic clove.
  • In a bowl, mix the sweet potatoes, garlic, thyme, crushed red pepper, salt, and olive oil. Toss well.
  • Layout a rimmed baking sheet onto a baking tray and arrange the potato mix in a single layer.
  • Bake at 200°C for around 30 minutes, until the potatoes are lightly browned and soft.
  • Serve hot. Slide-in some avocado or salsa dip to mix things up!

South Indian Sweet Potato Curry

Seasonal Is Best 1

Preparation time:10 minutes
Cook time:30 minutes
Total time:40 minutes
Serves:4

You’ll need:

  • 350g sweet potatoes, peeled
  • ½ yellow onion, chunked
  • 2 cloves of garlic, peeled
  • 1-inch piece of fresh ginger, peeled
  • 2 tbsp olive oil
  • 2 tsp garam masala
  • 1 tsp cumin
  • 1 Piri chili, deseeded
  • ¼ tsp ground cardamom
  • 1 tbsp tomato paste
  • 2½ cups of vegetable broth
  • 1 tsp brown sugar
  • 1 kaffir lime leaf
  • 3 cups of baby spinach leaves
  • 2 cups of cauliflower florets
  • 1 cup of carrot, chopped
  • ¼ cup of fresh cilantro, chopped
  • 2 small tomatoes, cored and chopped
  • ½ tsp salt
  • ⅛ tsp pepper

How to prepare:

  • Make a puree of the onion, garlic, garam masala, cumin, cardamom, chili, and olive oil by blending in a food processor.
  • Pour the puree mixture into a skillet and cook on medium heat for 10 minutes, until the mixture darkens slightly. Stir occasionally.
  • Add the tomato paste and cook for 2 minutes.
  • Stir in the vegetable broth, brown sugar, and kaffir lime leaf to this mixture. Mix all the ingredients in the skillet and simmer for 10 minutes.
  • Now, add the sweet potatoes, tomatoes, cauliflower, carrot, salt, and pepper to the skillet. Reduce the heat to medium-low.
  • Cover and simmer until the vegetables are soft (around 10 minutes).
  • Add the spinach and cook until wilted (around a minute).
  • Remove the kaffir lime leaf. Season with salt and pepper as required.
  • Garnish with fresh cilantro leaves.
  • Serve hot with cooked basmati rice and a dollop of yogurt.
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