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.

Sweet-Bombay-Potatoes

INGREDIENTS

  • 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

Serves: 2

METHOD

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.

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