Hey guys,
I’m finding it more and more difficult
to fit a recipe into just 30 seconds but nevertheless
here’s a curry inspired sweet potato dip! I approached this like I was making a quick dal. Whole spices reignsupreme here if you have them!
Ingredients:
1/2 yellow onion, sliced
Jalapeno pepper or other hot pepper, chopped
2″ piece of turmeric, minced or 2 tsp dried turmeric
3 cloves garlic, minced
2″ piece of ginger, minced
2 tbsp butter
1 sweet potato
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cardamom
1/2 tsp paprika
1/2 tsp cinnamon
1/2 tsp salt
1 roma tomato, chopped
1/2 cup water
Freshly cracked black pepper to garnish
Sunflower seeds to garnish
Chili powder to garnish
For the peas:
1 tbsp butter
1/2 cup peas
1/4 tsp salt
1/2 tsp sugar
1 tbsp fresh chopped mintJuice of 1/2 lime
Preparation:
1. Preheat oven to 400F/200C. Bake sweet potato
for 1 hour. Remove from the oven and allow to cool
before peeling and chopping.
2. In a large pot on medium heat melt 2 tbsp butter
and add onion and pepper and cook for 5 minutes or
until soft and onion translucent.
3. Add in turmeric, garlic, and ginger and cook for an
additional 2 minutes until fragrant.
4. Add in all spices and cook for another 2-3 minutes.
5. Add in tomato and cook for another 2-3 minutes,
scraping any bits from the bottom of the pan.
6. Add in sweet potato and cook for another 2-3
minutes until everything comes together and rough
mash forms. Remove from heat and allow to cool.
7. Transfer mixture to food process and process until smooth. For the peas, add 1 tbsp butter to a nonstick skillet on medium heat and add peas, salt, and sugar and cook for 2-3 minutes.
8. Remove from heat and add in mint and lime juice.
9. Garnish sweet potato puree with peas, sunflower
seeds, black pepper, and chili powder
plz do SUBSCRIBE π
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