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.


  • 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