I love a sauce that is balanced with salty, sweet, sour and slightly spicy. This curry dressing enhances the sweetness of the potatoes and has a lovely cooling and clean after taste. Great as a salad or side dish.
2kg sweet potato
30ml extra virgin olive oil
Sea salt and pepper
DRESSING:
1 large brown onion
3 cloves of garlic
1 red chilli
small nob ginger
2 plum tomatoes
1 bunch of coriander with roots
1 tablespoon fish sauce
1 lemon grass
1 tablespoon muscovado sugar
1 teaspoon curry powder
1 teaspoon tumric powder
1/2 teaspoon fenugreek
200ml coconut milk
1 lime
Sea salt
3 tablespoon vegetable oil
METHOD:
Peel and wash the sweet potato then cube into large chunks and lay out on a large baking tray and drizzle with olive oil, season with salt and pepper mix together till the potato is evenly dressed. Roast the potatoes in a pre-heated oven at 200oC for 45 minutes.
To make the dressing dice the onion, peel and crush garlic, ginger and lemon grass, dice chilli and roughly chop the roots of the coriander. Place a sauce pan on medium heat with vegetable oil and add the onion, garlic, ginger, chilli, coriander roots and lemon grass saute till the onions soften and turn translucent. Add the curry powder, tumric and fenugreek cook for a further 3-4 minutes then add diced tomato, sugar, juice of the lime, fish sauce and salt to taste and cook for 15 minutes while stirring periodically. Finally stir coconut cream into the dressing and simmer for 3 minutes then remove from heat and put the sauce through a food processor and blend till smooth. Taste the dressing and adjust the flavour with salt if need be. Lay the roasted sweet potatoes over a platter and spoon the desired amount of curry dressing over potatoes, finally garnish potatoes with fresh coriander leaves.
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