Sweet Potato Curry
2 tbsp vegetable oil
1 onion, thinly sliced
2 garlic cloves, crushed
1 tsp ground turmeric
1 tsp mild chilli powder
1 tbsp black mustard seeds
900g/2lb sweet potatoes, peeled and cut into large chunks
1 aubergine (eggplant), cubed
450g/1lb tomatoes, chopped
600ml/1 pint/2½ cups hot vegetable stock
225g/8oz green beans, trimmed
2 tsp garam masala
1 Heat the oil in a pan over a low heat and fry the onions for 10 minutes until golden. Add the garlic, turmeric, chilli and mustard seeds. Cook gently for 1–2 minutes until the aroma from the
spices is released.
2 Add the sweet potatoes and stir them into the spice mixture. Cook for 5 minutes, stirring frequently, then stir in the aubergine and cook for 3 minutes. Add the tomatoes and hot stock. Bring to the boil, then reduce the heat and simmer gently for 20 minutes until the sweet potatoes are tender.
3 Add the green beans and cook for 5 minutes or until they beans are tender but still retain some bite.
4 Stir in the garam masala and serve in six warm bowls with boiled rice or poppadums.