Mooli and purple sweet potato curry



400g mooli - sliced
800g purple sweet potato
1 thumb of grated ginger
1 thumb of grated tumeric (or a heaped teaspoon dried)
A good grind of black pepper
1 green chilli
1tsp cumin seeds
1tsp black mustard seeds
8 curry leaves
2tsp ground coriander
Good pinch of salt
Juice of 1 lemon
400ml tin coconut milk
Chopped fresh coriander to serve

Inspired by fresh ingredients in-store, this warming root curry is quick and easy to put together. The mooli and the purple sweet potato both hold their texture really well, and as with all potato-based curries they soak up all the delicious flavours too.

You can, of course, swap out for other roots and potatoes, and throw in greens or peas for extra nutrients. And don't worry if you don't have all the spices - experiment with what you have.

For example, I had no fresh herbs at home last night so served without!


Heat some oil in a large pan until moderately hot. Add the ginger, cumin seeds and mustard seeds. Fry until the cumin seeds start to darken. Add the curry leaves and chilli, and the mooli and saute until it starts to brown. Add a good splash of water if this gets too hot or dry. Add the ground coriander, salt, sweet potato, and the lemon juice.

Cover, reduce the heat and cook for 15-20 minutes until the potato is soft enough to stick your fork into. Remove the lid, and add the coconut milk. Turn up the heat slightly and let the coconut milk reduce, before serving with fresh coriander.

You could serve with rice, or a side of greens.

So here it is! My first publicly shared made-up recipe. I do this all the time at home - led by ingredients and curiosity.

Please do let me know what you think!

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