Simple enough to make when in a rush but delicious enough to serve for a dinner party or as part of a Spring/Summer buffet lunch.
Nutritional Nugget: Sweet potatoes are packed full of Beta Carotene and munching them won't affect your blood sugar levels in the same way that a white potato would. Lots of vitamin C in a sweet potato too. This recipe and many more can be found in our second cookbook Honestly Healthy For Life.
- 350g (12oz) sweet potato, peeled and cut into 3cm cubes
- 120ml (4fl oz) sunflower oil
- 2 tsp brown mustard seeds
- 2 tsp ground turmeric
- 2 tsp ground curry powder
- 2 tbsp finely grated/chopped ginger
- 2 tbsp finely grated/chopped garlic
- 1/2–1 tsp Celtic sea salt
- 2 white onions, finely chopped
- 15g (1/2oz) coriander, freshly chopped
- 15g (1/2oz) parsley, freshly chopped
- Lightly steam the sweet potato until tender and set aside. You don't want it too soft or it will become a mushy ball when mixed together.
- Heat the oil in a wok on high heat and stir-fry the mustard seeds until they just pop.
- Next add in the turmeric, curry powder, ginger and garlic .
- Stir in the sea salt and onions and cook until the onions are translucent.
- Remove from the heat and mix through your freshly chopped herbs.
- Transfer the mixture to a mixing bowl and fold through the sweet potato until uniformly coated with the mixture.
- Serve with rice or a delicious green salad - you could even add them to a gluten free wrap with some dairy free tzatziki.