Sweet Potato Bhuna Masala

Put those back-of-the-cupboard spices to good usein this vegetarian curry recipe.

Ingredients:

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon cardamom pods
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 garlic cloves, sliced
• 2.5 centimeter piece ginger, chopped
• 1 teaspoon curry powder
• 1 teaspoon chilli powder
• cinnamon stick
• 200 grams fresh tomatoes, chopped
• 150 milliliters coconut milk
• 100 milliliters white wine
• 450 grams sweet potato, diced
• 200 grams fresh or frozen peas
• To serve
• basmati rice
• naan bread
• mango chutney

Directions:

Place the cumin, coriander and cardamon in a frying pan over a medium heat and toast for two minutes. Grind the spices in a pestle and mortar to a fine powder. Heat the vegetable oil in a large frying pan over a low heat. Cook the onion for 18-20 minutes, or until golden-brown and caramelised. Add the garlic, ginger, ground spices, curry powder, chilli powder and cinnamon stick to the onions and cook for a further five minutes. Add the tomatoes, coconut milk, white wine and sweet potatoes and cook for 15-20 minutes, or until the potatoes are tender. Add the peas five minutes before the end.

(Serves 4)