Title: Sweet Potato Curry 3
Categories: Indian
Yield: 4 Servings
2 lb Sweet potatoes
2 tb Butter; up to 4 tb, divided
1 ts Mustard seeds
1 cl Garlic; minced
2 Hot green chiles;
- de-seeded, chopped
1 ts California fennel seed *
1/4 ts Cayenne
1 ts Black pepper; freshly ground
1 c Yogurt
1 ts Potassium chloride
- (sodium-free salt)
* Wild fennel grows around here like a weed. The seeds comparable
to caraway seeds in size, and stronger flavored than Indian
fennel.
Wash & steam the sweet potatoes. I steamed them in the steamer basket
while cooking jasmine rice.
Measure fennel, cayenne, pepper, and potassium chloride into a small
bowl.
Heat half of the butter in a large skillet and pop the mustard seeds.
Lower the heat and melt remaining butter. Add garlic and cook until
it begins to brown on the edges. Add chiles and cook for 2 to 3
minutes. Add spices and cook for 3 to 5 minutes. Add yogurt and turn
off heat. Mix well.
Transfer the steamed sweet potatoes to a baking dish. Mix in the sauce
until well coated. Add salt to taste.
Recipe by Ben Collver
Adapted FROM: Monk's Cookbook, Kauai's Hindu Monastery, HI
