05 May Sweet Bombay Potatoes with Asparagus
Sweet Bombay Potatoes
DREW BARTLETT #eatsouth
A healthy and delicous Indian side dish with sweet potatoes and asparagus.
This is a recipe from Dr Rupy Aujila from The Doctor’s Kitchen. We served it as part of a Friday night curry feast.
- 3tbs coconut oil
- 1tsp black mustard seeds
- 1tsp turmeric
- 1tsp garam masala
- 2 sweet potatoes, unpeeled and cut into 2cm cubes
- 5 asparagus spears chopped roughly
- 10g coriander, stalks finely chopped, leaves to garnish
- 50ml water
- Sea salt and freshly ground black pepper
Melt the oil in a frying pan, add mustard seeds, turmeric and garam masala, and fry for 2 minutes until lightly toasted.
Add the sweet potatoes, season and cook for 4 to 5 minutes until they are starting to colour. Add the asparagus and coriander stalks with the water.
Cover with a lid and cook for 4 minutes until the sweet potatoes are cooked.
Garnish with coriander leaves and serve immediately.