Sweet potato pasanda spiced curry

Updated at: Wed, 07 Feb 2024 17:33:43 GMT

Step 1

Preheat oven to 210 fan

Step 2

Chop unpeeled sweet potatoes into 2cm chunks, put on a baking tray in a single layer, drizzle with oil, pepper and toss to coat. Roast for 20 minutes, turning halfway through.

Step 3

Melt 20g of butter in a saucepan, stir in rice and a pinch of cumin until coated. Add 300ml water and bring to the boil

Step 4

Once boiling, turn heat down to medium, cover with a lid and cook for 10 mins. Remove from heat but leave lid on

Step 5

When the potatoes have 5 mins left to cook, put a drizzle of olive oil in a skillet and add the tomato purée and spices and cook 1 minute.

Step 6

Stir in the stock and crème fraiche and bring to the boil. Lower the heat and simmer 3-4 mins until reduced. Stir through the roasted potatoes and peas and simmer 1-2 minutes.

Step 7

Season with salt and pepper and add a splash of water if needed.

Step 8

Fluff up the rice and put onto plates. Top with the sweet potato curry, drizzle over mango chutney and sprinkle over flaked almonds and a spoonful of yoghurt to finish.

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