When I saw sweet potatoes on offer at my local supermarket I immediately though of a sweet potato curry. As a side dish I’ve made wild rice with turmeric.

Sweet potato curry with wild rice – Ingredients for the curry, 4 servings:

– 1kg sweet potatoes
– 1 courgette
– 2 red peppers
– 4 spoons of oil
– 1 can of plum tomatoes
– 3 small red onions
– turmeric, paprika
– coriander and curry dried leaves
– 1 tsp of sweet Indian chutney (optional)
– salt

To make the curry, start by chopping the onions. Heat a pan over medium heat with the oil and add the onions. Cook for a few minutes, until the onions start to sweat. Meanwhile cut the courgette and the peppers and tip them on top of the onions.
Cut the sweet potatoes in cubes and add them to the pan. Stir from time to time so the veggies don’t stick to the bottom of the pan.
Blend the plum tomatoes for a few seconds and pour the sauce on the veggies. Stir and let the veggies cook. When the veggies are cooked, add the salt, spices and the chutney. Stir with care and add more spices if you think it’s necessary. Add the dried leaves of coriander and curry and stir.

Sweet potato curry with wild rice – Ingredients for the wild rice side dish:

– 250g wild rice
– 3-4 spoons of oil
– turmeric
– paprika
– salt

For the rice side dish, boil water in a pan. Add the wild rice and leave it to cook for 10-15 minutes. When the rice is cooked, add the oil and the spices and stir.

Put the rice in a smaller bowl, the curry in a bigger bowl and serve.