Vietnamese sweet potato curry

I love sweet potatoes. They have an earthy sweetness that is so comforting. This is a very simple curry to make, as the author says, ready in 20 minutes.

The curry is mildly sweet with a hint of chilli; it is rich, thanks to the mashed sweet potatoes that act as a thickener. The potatoes are soft and the star of the curry, their flavour pervading the sauce. It is simple, elegant, and perfect with white or sticky rice. I added a few sticks of lemongrass to the curry; they were not in the original recipe, but I thought they would add a nice, soft nuance.

Like every recipe I have cooked from Diana Henry, this recipe is absolutely delicious. Subtle flavours dominate this meal, and the spices are balanced. A Change of Appetite was my first Diana Henry cookbook, and after making a couple of recipes from it, I was addicted to her cooking. The recipes feature flavours and cuisines from around the world, and her writing style is fun and easy. Like this recipe, the dishes are amazing and step away from the ordinary.

For more wonderful recipes from this cookbook, click here.

Ingredients:

2 tablespoons peanut or neutral oil

2 onions, thinly sliced

1 fresh red chilli, cut into 3 pieces, or 3-4 Thai red chillies, halved longitudinally

3 1-inch pieces of lemongrass, lightly bruised

1 tablespoon ground coriander seeds

1/2 teaspoon turmeric

10 oz sweet potatoes, peeled and chunked, stored in water with lime juice so they do not discolour

6 oz. coconut milk

2 cups water or vegetable stock

Salt, to taste

Juice of 1 lime

Thai basil, to garnish

Method:

Heat the oil in a pot and add the onions, chillies and lemongrass. Sauté on medium-low heat until the onions are golden in colour, about 6 minutes.

Add the coriander and turmeric and mix into the onions, taking care not to burn the spices. Add the sweet potatoes and cook for 3-4 minutes on low, coating them with the onion mixture.

Add the coconut milk, water/stock, and salt, then simmer, covered, for 15 minutes, until the potatoes are very soft. Remove 2 of the smaller pieces of potato, mash them well with a fork, and integrate them into the curry to thicken it slightly. If needed, you can thicken it further by adding another piece, mashed to the consistency you like.

Remove from the heat and stir in the lime juice. Stri well and taste for salt and tartness. The curry should be well-balanced and have a subtle but lovely flavour.

Serve hot garnished with basil and with rice on the side.