Having grown up in Southern Ohio, the most exotic food we knew was sauerkraut juice. I drank it on a regular basis. I have no idea why my dad thought this was good for us. It turns out, he was on the probiotic train before it was fashionable. 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)(Available at Amphora Neuva-San Anselmo)
Follow the Steps!
- 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
Recipe by Marilyn Coyote of Marilyn Cooks and Coyote Cooking