Friday, October 18, 2013

Aromatic Sweet Potato Spice

Aromatic Sweet Potato Spice
Having such fun trying dishes that I typically would save for dining out such as Thai and Indian food, or maybe on rare occasion I’ll order it in.  But I ask myself why.
I guess the reason would be, maybe it’s going to be time consuming, or contain a long list of unusual ingredients however, I’ve found out it’s really not that complicated. In time, I’ve acquired most of the spices I need that can be used in both savory and sweet dishes. The involvement in creating some of these wonderful, out of the ordinary dishes, really takes no time. Once you’ve assembled all the ingredients and have it ready to go it comes together quickly.
Yes, you may not have some of the ingredients listed below, as at one time I didn’t, but every time you hit the market add one or two of the spices to your list, in no time you’ll have what’s needed and will no longer be dismayed.
Let’s be adventurous!

This sweet potato dish is cooked in a rich tomato broth with lots of wonderful spices that create a beautiful aroma – it reminds me of curry! A little cracked red pepper adds a bit of kick. Serve this over basmati or jasmine rice topped with cilantro.

Aromatic Sweet Potato Spice
1 pound cubed sweet potato or yam
1 medium onion chopped
1 tbsp oil - I used coconut
2 cloves garlic minced
1 14 oz can diced tomatoes in the juice
2 cups veggie broth
2 tbsp tomato paste
¾ tsp cumin
¾ tsp coriander
¾ tsp tumeric
1 ¼ tsp ground ginger
pinch clove
1 tsp cardamom
1 tsp sugar - I use unrefined
two pinches sea salt
two pinches cracked red pepper

Saute the onion in oil for 4 minutes add the garlic sauté one minute, add the tomato paste, sugar, and spices and sauté one minute, add the tomatoes in their juice and stir, add the cubed potatoes and stir, add the veggie broth, sea salt and cracked red pepper, bring to a boil and simmer covered 15 minutes until potatoes are cooked through.

Ginger Basmati Rice
1 cup rinsed basmati rice
1 ¾ cup water
healthy pinch sea salt
1 tsp minced ginger -
pinch cardamom or nutmeg - optional

Rinse the rice under cold running water
In a medium pot heat the rice and stir for 2 minutes, add the water, salt, ginger and nutmeg, and bring to a boil then simmer covered 12- 15 minutes. When done keep covered 10 more minutes and fluff with fork.


Inspired and greatly adapted by Ottolenghi’s Plenty

No comments :

Post a Comment

Note: Only a member of this blog may post a comment.