Sweet Potato Curry with leek and fennel seed flatbreads

8 Nov

This curry ticks all the right boxes for me. Seasonal, spicy & satisfyingly stodgy. It’s what you need right now, easy to make and tastes amazing. You can substitute different onions and spices into the flatbreads, why not try, red onion & cumin seeds or spring onion & coriander seeds (make sure you crush them first). I like the combination of the sweet leeks with the aniseedy fennel seeds but use whatever you like or have in the house, experiment and enjoy..

Sweet Potato Curry Recipe

Serves 3 -4 Vegetarian 

  • 2 large sweet potatoes scrubbed & cut into 2cm chunks
  • 1 large red onion finely chopped
  • 1 tomato chopped
  • 1 or 2 tbsp tomato paste or passata
  • 2 cloves garlic finely chopped
  • 1 or 2 red chillis (depending on you & the chilli) finely chopped
  • 1 tbsp minced ginger
  • 1/2 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1/2 tsp onion seeds/mustard seeds
  • 1/2 tsp ground cumin
  • 1 tsp turmeric
  • 1/2 tsp ground coriander
  • 1/2 tsp garam masala
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cardamom
  • the juice of 1/2 a lemon
  • about 750 ml veg stock
  • a handful of chopped coriander plus leaves for garnish
  • salt & black pepper

Heat some veg oil in a large frying pan or wok over a medium heat. Add the seeds and cook until they start to sputter then add the onion and stir to coat in the spices. Cook  for about 2 minutes until softened then add the garlic, chilli, ginger and the rest of the powdered spices. Cook for another minute then add the chopped tomato, tomato paste/passata and stir again.

Throw in the sweet potato, season with salt & pepper, stir to coat then add half the lemon juice and the veg stock. Bring to the boil then turn the heat down to medium low and cook for about 35 – 40 minutes or until the sweet potato is really soft and the sauce is thickened. When you are ready to serve squeeze over the rest of the lemon juice, sprinkle with chopped coriander and mix well.

While the curry is cooking make your flatbreads and coriander lemon yoghurt raita. You can also make the flatbread dough beforehand and leave it to rest in a bowl covered with cling film at room temperature until you are ready to use it.

Leek & Fennel Seed Flatbreads Recipe

Makes 4 Vegetarian

Adapted from Flavour by Vicky Bhogal

  • 1 leek, halved lengthways, rinsed & thinly sliced
  • about 1/2 tsp fennel seeds
  • 2 tbsp mild olive oil , plus 1 tsp for frying leek
  • 255gr strong bread flour
  • a pinch of dried chilli flakes
  • salt & pepper
  • 125 ml hot water from the kettle

Heat the tsp of oil in a frying pan over a medium high heat and fry the leek, fennel seeds, chilli flakes & black pepper for about 3 minutes then set aside to cool slightly.

In a bowl mix the sifted flour, olive oil and leek together with a metal spoon add a few pinches of salt pressing out any lumps then add the hot water and bring everything together into ball of dough. Flour your hands and the surface and knead for a few minutes until soft and elastic, you may need more flour it should be quite smooth. Put it back in the bowl cover with cling film and leave for at least 30 minutes at room temperature.

Divide the dough into 4 equal balls and, using flour to prevent sticking, roll them out to about 2 or 3 mm thick. (An uneven oval/circle is good!). Preheat a non stick frying pan  until hot. Dry fry them , one at a time over a medium heat (not too hot or they will blister outside before the inside is cooked) for about 2 minutes on each side until crispy and browned in places. Put them on a plate covered with a tea towel to keep warm while you cook the rest..

For the Coriander, Lemon Yoghurt

  • 1 pot greek yoghurt 125 ml
  • the juice of half a lemon
  • a handful of chopped coriander plus leaves for garnish
  • salt & black pepper

Mix all the ingredients together in the yoghurt pot, taste for seasoning then tip into a small bowl for the table garnished with coriander leaves.

Or just heap a generous spoonful directly onto the curry… Yum!

This dish is fantastic for entertaining, you can make it ahead, even the day before it will only get better, and just heat it up when you are ready. Serve it in a gorgeous dish on the table with the coriander lemon yoghurt and the warm, delicious flatbreads.

Everyone is always really impressed when you make your own bread!!!

5 Responses to “Sweet Potato Curry with leek and fennel seed flatbreads”

  1. Lindsay November 8, 2010 at 9:36 pm #

    Oh yum! I’m just starting to experiment with flatbreads – and I love the idea of the leek & fennel flavours!

    So glad to have found your blog. Mmmm!

  2. Kate @ Green and Juicy November 9, 2010 at 10:32 pm #

    I am so impressed by your recipes!! I am definitely going to give this sweet potato curry a whirl, it looks absolutely delicious🙂

  3. Andrew & Margarita November 21, 2010 at 3:47 pm #

    Well, we cooked yesterday the sweet potato curry, the bread and the yoghurt and it was DELICIOUS! We cook indian food at home and have been in India several times, so we can say that these recipies are the real McCoy. Thanks, Natalie, I look forward to trying other things in your wonderful blog.

    • foodblogandthedog November 21, 2010 at 8:16 pm #

      Thanks Margarita, Glad you enjoyed it! Will give you a ring about collecting olive oil!!

Trackbacks/Pingbacks

  1. Sweet Potato and Lentil Dhal « Cook Eat Live Vegetarian - December 18, 2011

    […] combination of two of the very first recipes that I posted on this blog about a year ago, Sweet Potato Curry  and Indian Dhal Soup with Potato Stuffed Parathas. I love both of these dishes so much that I […]

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