Heat 1 tbsp oil in a large saucepan over medium heat. Cook spices, garlic and chili, stirring, until fragrant. Add potatoes and sweet potato and cook, stirring, for 5 mins. Stir in tomatoes and stock. Bring to a boil then reduce heat and simmer, covered, for about 1 hour, or until potato and sweet potato are tender. Stir in yogurt.
Meanwhile, heat remaining oil in a medium frying pan over medium-high heat. Cook onion, stirring, until browned lightly.
Distribute curry between serving plates. Top with onion and cilantro. Serve.
ver medium heat. Add flour and cook for 1 min, or
amb into large cubes and dice the potato and sweet potato into similar sized pieces
Preheat oven to 175\u00b0C Grease an oven-proof dish.
Cook peeled potatoes and sweet potatoes until done. Drain and mash. Add hot milk, mix well.
Add the spices (you may want to use scant teaspoons first and taste as you go along!).
Pour mixture into the prepared dish and bake for 1 - 1 1/2 hours.
t the sweet potato in a large shallow microwave safe dish and add 80ml
Sweet Potato Mash
Preheat oven to 350. Roast sweet potatoes, uncovered, until soft
aking dish.
Melt butter and oil in large skillet on
arge saucepan on medium. Cook sweet potato and pepper 3-4 mins, until
ater to cover overnight. Drain and rinse.
Bring vegetable broth
mix the sweet potato, 2 tblsp of oil, cumin and coriander seeds, and bake
ith parchment paper.
Place sweet potato in a large microwave-safe
rbecue sauce, egg, flour, rosemary and oregano in a large bowl
arlic, olive oil, black pepper and a pinch of salt. Marinate
r microwave sweet potato until tender; drain. Mash sweet potato with milk and half of
ion, garlic, chili, ginger and diced sweet potatoes over a medium heat
r microwave sweet potato until just tender; drain. Thread sweet potato, chicken and shallot, alternating
baking dish and 2 baking trays.
Arrange sweet potato slices on
Place sweet potato in a microwave-safe bowl.
icrowave until tender.
Drain and refresh under cold running water
Cook the rice in a large saucepan of boiling water, uncovered, for about 30 mins or until tender and drain. Rinse the rice under cold water.
Meanwhile, boil, steam or microwave the sweet potato until tender; drain.
For the balsamic dressing, whisk all ingredients in a small bowl.
Place the rice, sweet potato, tomatoes, onion, basil and arugula in a large bowl. Drizzle with dressing; toss gently to combine.