This is my all time favourite curry to make. This was one of the first I made but I constantly come back to it because it never goes wrong and never disappoints. The tang of tamarind should be strong, but balanced by the sweetness of the potato and peas.
If you think you haven't tried tamarind before, you probably have, as it's an ingredient in both Worcestershire Sauce and HP Sauce. The pod-like fruit of a tree, you can buy it in supermarkets either as a solid block or a runnier paste. You can use either, though it will take more for the more solid version to break down in the sauce.
Here the sweet potato is soft but sweet from roasting. I've also cooked it in exactly the same way but without the oil, which gives the same flavour but a much firmer texture. You need to keep more of an eye on it though, in case it catches.
If you think you haven't tried tamarind before, you probably have, as it's an ingredient in both Worcestershire Sauce and HP Sauce. The pod-like fruit of a tree, you can buy it in supermarkets either as a solid block or a runnier paste. You can use either, though it will take more for the more solid version to break down in the sauce.
Here the sweet potato is soft but sweet from roasting. I've also cooked it in exactly the same way but without the oil, which gives the same flavour but a much firmer texture. You need to keep more of an eye on it though, in case it catches.
Ingredients:
Spice mix
2 tsp corriander seeds
1½ tsp cumin seeds
½ tsp mustard seeds
½ tsp peppercorns
½ tsp chilli powder
½ tsp ground tumeric
500g sweet potato, peeled and cubed
1 sweet white onion sliced
1 tsp ginger puree
½ tsp garlic puree
½ tsp dried chilli flakes
8-10 curry leaves
400g chopped tomato
2 tsp brown sugar
1 tbsp tamarind paste
400ml reduced fat coconut milk
150g frozen peas
A handful of unsalted cashew nuts
How to make it:
1. Pre-heat the oven to 160C/gas 3.
2. Put the cubed sweet potato into a bowl and add 1 tbsp of oil. Mix thoroughly so that all the potato is lightly coated with the oil. Spread the potato out on a baking sheet covered with greaseproof paper and bake for around 20mins, depending on how big you've cut the cubes.
3. For the spice mix, grind the whole spices with a pestle and mortar to a fine powder, then add the chilli powder and tumeric.
4. Fry the onion on a medium heat for about 20mins, stiring frequently until it starts to brown. If you want to save time you can just fry it until soft but you'll get a deeper flavour with more time.
5. Add the spice mix, curry leaves, chilli flakes, ginger and garlic with the onion and cook for a couple of minutes, stiring to make sure the spices don't burn. If you think they're getting too hot, add a few splashes of water.
6. Add the tomato and turn the heat up a bit, then cook for a couple of minutes. Add the coconut milk, sugar and tamarind paste. Bring up just to the boil, then reduce the heat and simmer gently for 15mins.
7. Taste to test the balance of tangy and sweet, adjusting the sugar and tamarind as needed. Season with a few pinches of salt.
8. Add the peas straight from frozen - you want them to defrost and warm through but not cook so long that they lose their flavour.
9. Toast the cashew nuts in a dry pan, moving them constantly to make sure that they brown but don't burn. Add them to the other pan.
10. Add the roasted sweet potato to the pan and stir through, making sure all the elements are hot before serving.
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