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

SRI LANKAN SWEET POTATO AND CASHEW NUT CURRY

SERVES 6 –8

Ingredients

vegetable oil

3 large sweet potatoes, peeled and cut

into 4-cm (1.5-inch) chunks

1 large onion, diced

5-cm (2-inch) piece of fresh root ginger,

peeled and chopped

3 garlic cloves

2 green chillies, trimmed and chopped

12 fresh or frozen curry leaves

2 teaspoons ground turmeric

1 cinnamon stick

1 tablespoon Madras curry powder

4 x 400ml (14fl oz) cans coconut cream

100g (3Voz) creamed coconut

1 tablespoon caster sugar

300g (10oz) basmati rice, washed

thoroughly and strained

400ml (14fl oz) boiling water

salt

250g (8oz) roasted cashew nuts, to garnish

To serve

Garlic Rotis (cookbook)

Tomato & Coconut Sambal (cookbook)

Directions

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.

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

It might be cold and gloomy outside but here at Mildreds, we are full of warmth and cheer. With Christmas, just around the corner our development chef Sarah and our head chef Dan have been working hard to create our Christmas menu. Focusing on the traditional with a twist, we start the ball rolling with a rich and creamy goats cheese fondue topped with a pecan gratin and fresh fig, served with grilled sourdough.

Our rolled roast tofu stuffed with a mix of butternut squash, redcurrants and hazelnuts, spiced with nutmeg and cinnamon and served with roasted seasonal vegetables and a jug of rich wine gravy. Turkey whaaaat?!

Finish off with a boozy egg nog and cranberry trifle and head back home feeling full, whilst brimming with Christmas cheer

The new specials will be arriving across all our sites, mildreds kings cross, mildreds camden and of course mildreds soho on December 1st

Check out our Twitter, Facebook and Instagram

The wait is almost over, we have recently received a hard copy of our cook book and it is now ready for pre order from various websites including Octopus books, amazon, and waterstones. We hope the book will be well received by all and becomes a top seller !

 The cook book includes various mildreds’ classic dishes, a variety of gluten free and vegan recipes, as well as a menu planning section bringing together vegan and gluten free menu ideas.

 Below is a sneak peek of our cook book, we hope you enjoy!