(Vegetarian) Sweet Potato Curry with Aged Cashew Basmati

Deep crimson in color with a slightly fruity flavor and mild to medium heat, Kashmiri chiles (Kashmiri mirch) are in such demand that there just aren’t enough to go around.  Combined here with ghee-fried onions, garlic, fresh ginger, Ceylon cinnamon and diced sweet potatoes..

Sweet Potato Curry with Aged Cashew Basmati

 

2 tablespoons ghee (substitute raw coconut oil)
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1-2 small green chilies, stemmed, seeded and minced
1 large ripe tomato, diced
1 4″ section fresh curry leaf
1 3″ piece Ceylon cinnamon
2 tablespoons Kashmiri mirch
1 teaspoon turmeric
1 teaspoon cumin seeds
2 cups sweet potatoes, peeled and diced
2 cups vegetable stock
1/2 cup unsweetened coconut cream, plus extra for garnish
1/4 cup fresh coriander leaf, chopped
sea salt and black pepper

Melt the ghee in a heavy skillet over medium-low heat until shimmering.  Add onions and chilies and gently fry until tender.  Add cumin, curry leaves and cinnamon and cook 5 minutes, stirring often.

Add Kashmiri murch and turmeric and stir to form a paste.  Continue to stir and fry for 2 minutes, stirring constantly.  Add tomatoes, sweet potatoes and stock, partially cover and simmer until potatoes are tender, about 30 minutes.

Remove from heat and stir in coconut cream and coriander.  Season to taste and serve immediately over aged cashew basmati.

Like fine wine, basmati rice tends to improve with age.  High quality basmati may be stored for up to 10 years to enhance its flavor, bouquet and cooking characteristics.

This post is part of Meatless Monday!

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