Sweet potato with almond & white poppy seeds

Ingredients

• 500g sweet potatoes, washed
• 1 tsp crushed black pepper
• 1 large brown onion, roughly chopped
• 3 large cloves of garlic
• 2 green chillies (bird’s eye or similar)
• 1 tsp ground cumin
• 1 tsp ground fennel seeds
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1 tsp salt
• 1 tsp chilli flakes
• 50g white poppy seeds
• 25g ground almonds
• 20ml tamarind pulp
• 1 tsp cumin seeds
• 10 fresh curry leaves
• 20g tomato puree
• 200ml coconut milk
• 1 tin of white chickpeas, drained and rinsed
• A small handful of chives, finely chopped

Method

Heat your oven to 200C. Dice the sweet potatoes into 3cm chunks. Add to a baking tray with the crushed black pepper and 1 tbsp sunflower oil. Cook for 6-7 mins, until slightly tender.

In a blender, blend the onions, garlic, chillies, ground cumin, ground fennel, turmeric, garam masala, white poppy seeds, ground almonds, tamarind pulp and 20-30ml water to make a smooth paste.

Heat 2 tbsp oil in a pan, then add the cumin seeds and curry leaves. Once fragrant, add the onion paste and cook on a medium heat for 6-7 mins. Keep stirring, making sure the paste doesn’t burn and stick to the bottom of the pan.

Add the tomato puree and cook for another few minutes. Pour in the coconut milk and simmer until the sauce has well combined and it is creamy.

Add the roasted sweet potatoes and chickpeas. Cook gently for 4-5 mins on a low heat until the flavours are absorbed.

Leave to rest for 5 mins before serving. Sprinkle with fresh chopped chives and serve with rice or flatbreads.

Image: Stuart Ovenden