South Indian Sweet Potato Curry With Coconut
A home style South Indian sweet potato curry built on a tadka of mustard seeds and curry leaves, simmered in coconut milk and finished with fresh grated coconut and lime.
Servings 4 servings
Ingredients
For the Tempering (Tadka)
- 2 tablespoons coconut oil or neutral oil
- 1 teaspoon black mustard seeds
- ½ teaspoon cumin seeds
- 2 dried red chilies
- 1 sprig fresh curry leaves about 12 leaves
- 1 pinch hing (asafoetida) optional
For the Curry
- 1 medium onion finely chopped
- 1 green chili slit lengthwise
- 1 tablespoon fresh ginger grated
- 2 cloves garlic minced
- 1 large ripe tomato chopped
- ½ teaspoon ground turmeric
- 1 ½ teaspoons ground coriander
- ¾ teaspoon Kashmiri red chili powder
- 1 ½ pounds sweet potatoes peeled, cut into 1 inch cubes
- 1 cup full fat coconut milk canned, well shaken
- ¾ cup water
- 1 teaspoon salt or to taste
To Finish
- ¼ cup fresh grated coconut or frozen grated coconut
- 2 tablespoons cilantro chopped
- 1 teaspoon lime juice
Instructions
Temper the Spices
- Heat the coconut oil in a wide pan over medium heat until it shimmers.
- Add the mustard seeds and wait until they pop hard and the popping starts to slow, about 20 to 30 seconds.
- Add the cumin seeds and dried red chilies for 15 seconds, then the curry leaves, which will crackle. Add the hing last.
Build the Curry
- Add the onion, green chili, and a pinch of salt and cook 5 to 6 minutes until soft and pale gold.
- Stir in the ginger and garlic and cook 1 minute, then add the tomato and cook 4 minutes until it collapses.
- Add the turmeric, coriander, and chili powder and cook 30 seconds in the oil, then add the sweet potato cubes and turn to coat.
- Pour in the coconut milk, water, and salt. Bring to a bare simmer, cover, and cook 15 to 18 minutes over low heat, stirring gently no more than twice.
- The cubes are ready when a knife meets slight resistance. Off the heat, stir in the grated coconut, cilantro, and lime juice, then rest 5 minutes before serving.
Notes
- Curry leaves: Buy fresh at an Indian or Asian grocery and freeze what you do not use. Frozen works, dried is weak.
- No curry powder: Individual spices bloomed in oil give a layered flavor a jarred blend cannot.
- Do not add sugar: Sweet potato and coconut milk are sweet enough. Balance with salt, lime, chili, or ½ teaspoon tamarind paste.
- Shape: Even 1 inch cubes, a bare simmer, lid on, and no more than two gentle stirs.
- Storage: 3 days refrigerated and better on day two. Reheat over low heat with a splash of water so the coconut milk does not split.