Sweet Potato Tikka Masala

Ingredients

• Sweet potato

  Raw, unprepared

  700g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Fresh cilantro

  Coriander leaves, raw

  15g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  400g

• Chili powder

  Spices

  1 tbsp or 8g

• Lemons

  Raw, with peel

  ½ fruit without seeds or 54g

• Almonds

  Nuts, raw

  100g

• Brown rice

  Long-grain, raw

  2 cup or 370g

• Ginger root

  Raw

  3 tbsp or 18g

• Garlic

  Raw

  5 clove or 15g

• Onions

  Raw

  1 medium or 110g

• Red peppers

  Hot chili, raw

  1 ½ pepper or 68g

• Cherry tomatoes

  Red, ripe, raw, year round average

  4 cup cherry tomatoes or 596g

• Fresh cilantro

  Coriander leaves, raw

  20g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Tomato puree

  Canned, without salt added

  6 tbsp or 94g

• Garam Masala

  Badia

  1 tsp or 24g

• Coriander seed

  Spices

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Paprika

  Spices

  1 tsp or 2g

• Salt

  Table

  1 tsp or 6g

• Fenugreek seed

  Spices

  1 tsp or 4g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Water

  Plain, clean water

  500g

Directions

1. Preheat oven to 200°C
2. First roast the sweet potato | Peel the sweet potato and cut it into 2cm cubes | Put it on the baking tray, pour over 2 tablespoons of the oil, toss to coat and sprinkle with salt | Put into the hot oven for 20 minutes, turning occasionally, until soft and charring slightly at the edges | Remove and set aside
3. To make the curry sauce, peel the ginger by scraping off the skin with a spoon | Peel the garlic | Grate the ginger and garlic into a bowl and mix with a tablespoon of water | Peel and finely chop the onion | Finely chop the red chilli and tomatoes | Roughly chop the 20g coriander
4. Pour 1 tablespoon oil into the medium saucepan and place on a medium-high heat | Add the onion and sauté for 5 minutes | Add the ginger garlic paste and fry for 30 seconds | Add all the remaining curry sauce ingredients except for the water and stir | Pour in half the water, stir and simmer for 10 minutes, until browned and almost all the water has evaporated | Pour in the rest of the water, stir then pour everything into the liquidiser | Blend until smooth
5. Prepare the rest of the curry ingredients | Separate the leaves from the 15g fresh coriander and chop roughly, then finely chop the stems | Rip the stems from the fresh red chillies and chop finely | Cut the peppers in half, cut out the stems and seeds and chop into chunks
6. Splash 1 tablespoon oil into the same saucepan and place on a high heat | Add the chopped coriander stems, chilli and red pepper and fry for 3 minutes, until slightly softened | Pour in the curry sauce and coconut milk | Add the roasted sweet potato and stir | Taste and add more salt and hot chilli powder if you like it hot
7. Simmer for 10 minutes, until the sauce is nice and thick | Take off the heat and squeeze in the juice of half a lemon, catching any pips in your other hand | Taste and season to perfection
8. Heat the rice or cook it following the instructions on the packet
9. Plate up the tikka masala and garnish with the chopped coriander leaves and flaked almonds | Serve immediately

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