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If you’re a fan of Indian curry flavours and also a fan of Kumara or sweet potato, then this is your recipe.

Makes about 3-4 servings.


  • 2-3 large sweet potato. I normally use the red kumara for this.
  • 2-3 medium tomatoes
  • 1 large or 2 small red capsicums
  • 1 large onion
  • 6-8 cloves of garlic
  • 2 tsp Garam masala powder
  • 1 tsp cayenne pepper
  • 1 tsp turmeric
  • 2 tsp whole coriander seeds
  • 2 tsp whole black cumin seeds
  • 2 tsp whole black mustard seeds
  • 20gm Coconut oil
  • 20gm of butter


Peel and chop sweet potato into 2cm bite-sized cubes and place in a saucepan. Cover with water and boil slowly for 10 minutes. Drain and place aside.

Place the whole seeds into a mortar and grind until most seeds are broken. Leave aside.

Finely chop garlic, slice onions, and dice tomatoes and capsicum.

Add coconut oil to a large pan and heat.

Add the garlic and onions and whole seeds and stir-fry until the seeds crackle. Add the capsicum, tomatoes, and powdered spices.

Combine well, cover, and simmer for 10 minutes stirring a couple of times.

Add Sweet potato and remove the lid, continue to stir-fry for another 5-10 minutes until the liquid has evaporated and the sweet potato starts to brown and onions caramelise.

Melt and stir in butter at the last minute.

Serve with a squeeze of lemon and fresh coriander leaves.

You will be going back for more!


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