RECIPE: SRI LANKAN SWEET POTATO AND CASHEW NUT CURRY
This is based on the classic Mildreds Green bean and sweet potato curry. An intriguing dish which is surprisingly easy to pull off with aplomb. This will always pack a piquant punch at dinner parties, or make a wonderful winter warmer in front of the tv (or with valentines coming up, a way to impress that lucky someone?)
We often partner it with a simple pea pilaf – it adds a flash of colour and is fragrant without being overpowering, though the curry has more than enough flavour to serve with plain rice if you prefer. We also like to serve it with Garlic Rotis (recipe in our cookbook) and Tomato and Coconut Sambal (again, recipe in our cookbook). The rotis require alarmingly little effort to prepare and the mild, fresh flavours of the sambal bring a lovely acidic punch to the plate.
Find this great dish and others in the Mildreds cookbook. Head over to the shop to get yours
Preheat the oven to 200°C/fan 180°C/Gas Mark 6. Drizzle a little vegetable oil on to the base of a roasting tin. Add the sweet potato pieces, season with salt and mix together thoroughly. Roast for 15 minutes, until cooked through. Set aside.
Blend the onion, ginger, garlic and chillies together in a food processor to form a smooth paste.
Heat a splash of oil in a large saucepan, add the curry leaves and fry quickly for 10–15 seconds, being careful not to burn them. Add the curry paste and fry for 6–8 minutes over a medium heat until toasted and fragrant. Add the turmeric, cinnamon and curry powder, season with salt and fry for a further 2–3 minutes, then stir in the coconut cream, creamed coconut and sugar. Bring to a simmer and cook for 15 minutes, until the curry has thickened and reduced.
Now, cook the rice. Place the basmati in a saucepan, cover with the boiling water, bring back to the boil and simmer, covered, for 10–12 minutes, until the water has evaporated and the rice is tender.
Meanwhile, stir the cooked sweet potato into the curry and cook for a further 6–8 minutes until heated through. Spoon the curry into bowls, garnish with roasted cashew nuts and serve with the rice, Garlic Rotis and Tomato & Coconut Sambal.
Mildreds Kings Cross 1st Birthday
What a year! This February is Mildreds Kings Cross’ first Birthday month! The year has flown by in a blur of sweet potato curry’s, classic burgers, burrito’s, gyoza’s and brunch. We couldn’t have done it without you, our wonderful customers, or our brilliant staff.
In celebration we will be sharing recipes from the Mildreds Cookbook throughout this month, leading up to the big day on the 19th
As a taster recipe, here is our puy lentil salad with roasted vegetables:
SERVES 6 –8 AS A STARTER
200g (7oz) Puy lentils
1 red onion, very finely diced
80ml (3fl oz) olive oil
80ml (3fl oz) balsamic vinegar
1 red chilli, trimmed and chopped
3 garlic cloves, chopped
2 tablespoons dark brown sugar
3 tablespoons tomato purée
1 tablespoon fennel seeds, toasted and lightly crushed
1 bunch of flat leaf parsley leaves
75g (3oz) baby spinach leaves, red chard leaves or bull’s blood leaves
For the roasted vegetables
300g (10oz) pumpkin or butternut squash, peeled and cut into 2cm (1-inch) thick wedges
1/2 fennel bulb, trimmed and cut into 1cm (1/2-inch) thick wedges
150g (5oz) cherry tomatoes
1 courgette, cut into 1cm (1/2-inch) thick wedges
2 red or yellow peppers, cored, deseeded and cut into 1-cm-(1/2-inch) thick wedges
Preheat the oven to 200°C/fan 180°C/Gas Mark 6.
Bring a saucepan of salted water to a boil and add the lentils. Lower
the heat and simmer for 15–20 minutes until tender. Drain and put
in a large salad bowl.
Put the onion, olive oil, balsamic vinegar, chilli, garlic, sugar, tomato
purée and crushed fennel seeds in a small saucepan. Bring to a
simmer and cook gently, stirring frequently, for 4–5 minutes until
the sugar has dissolved. Spoon the warm dressing over the lentils
and leave to cool.
For the roasted vegetables, drizzle a little oil on to the base of a
roasting tin. Add the pumpkin or squash pieces, season with salt and
mix together thoroughly. Roast for 10 minutes. Toss the fennel and
whole tomatoes in a little oil, add to the tin and roast for another
10 minutes. Finally, toss the courgettes and peppers in a little oil, add
to the tin and roast for a further 10 minutes. By now the vegetables
should all be tender and cooked through. Set aside to cool slightly.
Roughly chop the parsley and add to the salad bowl along with the
salad leaves and roasted vegetables.
Mix everything together well and serve.
Again from all of us at mildreds, we thank you for your continued support and love. Here’s to many more years