Curry, who knew such an exotic tasted existed! I discovered this taste in London. I try to keep it simple so I came up with dish to satisfy my longing for my time in London—My Proustian moment.
Equipment
- Large pot with steamer insert
- Measuring spoons
- Motar and Pestle
- Medium skillet
- Potato masher or fork
Mise en Place
- 2 or more large white sweet potatoes, 4 cups of cooked mash
- Toasted and freshly ground spices, 1 tablespoon each of cumin, dried red pepper, coriander seeds
- 2 teaspoons of Vindaloo curry powder
- Coconut Balsamic vinegar (optional)
Step by Step
- Fill the pot with water at least 6 inches of water depending on the size of the pot
- Peel and slice the sweet potatoes about 1 inch thick and add to steamer
- While these are cooking, toast and grind the spices in the mortar and pestle, add the curry powder and mix
- After 30 minutes, check the sweet potatoes
- When they are soft, remove and mash with potato masher or fork
- Divide the mash and place on individual plates
- Add a dollop of Greek yoghurt
- Sprinkle with the ground spices and serve warm
- Dribble with coconut Balsamic vinegar (optional)
Serves 4
By Marilyn