Sweet Potato Pasanda Spiced Curry
with Cumin Rice and Flaked Almonds
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
White Cumin Seeds
(May contain Sesame, Celery)
Pasanda Style Seasoning
Vegetable Stock Paste
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
Water for the Rice
Water for the Sauce
Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the sweet potatoes into 2cm chunks (no need to peel).
Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.
Pop a deep saucepan (with a tight-fitting lid) on medium heat with the butter (see pantry for amount). When melted, stir in the rice and cumin seeds until coated, 1 min. Add 0.25 tsp salt and the water for the rice (see pantry for amount) and bring to the boil.
Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Peel and grate the garlic (or use a garlic press).
When the sweet potato has 5 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat. Add the garlic, tomato puree and pasanda style seasoning. Cook for 1 min.
Stir in the veg stock, creme fraiche, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until slightly reduced, 3-4 mins.
Stir through the roasted sweet potato and peas. Simmer until piping hot, 1-2 mins.
Taste the curry, and season with salt and pepper if needed. Add a splash of water if it's a little thick.
Fluff up the rice with a fork.
Share the rice between your bowls. Top with the sweet potato curry.
Drizzle over the mango chutney and sprinkle with the flaked almonds to finish.