Swaadista

Ingredients

• 1/2 of a large red sweet potato, diced
• 1 cup of frozen green peas
• a handful of baby spinach, roughly chopped
• 2 tbsp coconut oil
• 2 cloves
• 1 inch cinnamon
• 2 green cardamoms
• 1 medium red onion, finely chopped
• 1 tsp ginger garlic paste
• 1 small tomato, blended into a fine paste
• 1/4 tsp turmeric powder
• 1 tsp kashmiri red chili powder
• 1/2 tsp coriander powder
• 1/4 tsp cumin powder
• 1/2 tsp garam masala
• Salt to taste
• 50ml water
• Lemon
• 60g fresh coconut, cut into small chunks
• 200ml of water

Directions

1. Blend fresh coconut chunks and water until smooth. Pour into a strainer, squeeze out the coconut milk until you are left with the coconut pulp, and set it aside.
2. Heat coconut oil in a pan on medium heat. Add cloves, cinnamon, and cardamom.
3. Add onion, sauté until translucent. Then add ginger garlic paste and sauté until the raw smell goes away.
4. Add the powdered spices – turmeric, Kashmiri red chili powder, coriander and cumin powder, and garam masala, and sauté for a minute on low heat.
5. Add the tomato paste, stir, cover, and cook until the oil has separated.
6. Add diced sweet potatoes, frozen green peas, and salt. Mix, add some water, and bring to a boil.
7. Pour the freshly squeezed coconut milk and stir. Cover and cook on medium heat for about 15-20 minutes or until sweet potatoes are cooked through and curry has reduced, while stirring occasionally.
8. Taste for seasoning and adjust.
9. Lastly, add spinach leaves and stir.
10. Squeeze lemon juice over the curry and serve with rice or chapatis. Enjoy!

Recipe Video

Notes

If there’s leftover curry, store it in the refrigerator. Leaving it outside for a long time will spoil it, as it has coconut.If there is leftover curry, store it in the refrigerator. Leaving it outside for an extended period will spoil it, as it contains coconut.