Sweet potatoes are affordable and readily available. They are high in Vitamin B6 and a good source of Vitamin C, magnesium, potassium. They also contain vitamin D, iron, and the best part, there are many ways to cook them and still maintain all the nutrients.
Prep Time: 10 minutes
Cook Time: 45 minutes
6 medium-sized sweet potatoes, pre-boiled (but not cooked), peeled and cubed
1 tablespoon vegetable oil
1 large onion, chopped
2 large carrots, peeled and chopped
3 cloves garlic, crushed
1 teaspoon fresh ginger, grated
1 tablespoon curry powder
¼ teaspoon turmeric and cinnamon
Salt to taste
3½ cups vegetable stock
1½ cups dengu(Green grams) pre-boiled
½ cup coconut milk
In a cooking pot, heat the vegetable oil over medium heat. Add the onions and fry until tender; add the carrots and half the cubed sweet potatoes (reserve the rest for later use), stir and let cook for two minutes. Add the dengu and cook for a further two minutes.
Add the garlic, ginger, curry powder, turmeric and salt, allow to simmer for two minutes, stirring frequently. Next, add the vegetable stock and let simmer for five to ten minutes.
In another cooking pot, with some vegetable stock, put the remaining sweet potatoes and bring to a boil until tender. Drain and put the sweet potatoes in a blender with the coconut milk and cinnamon and puree (blend) until smooth.
Add the pureed sweet potato mix to the other cooking pot and let cook until you have a thick pasty sauce.
Garnish with 'dhania' and serve hot with 'chapati'.