Paleo Bejewelled Curry with Perfect Sweet Potato Wedges

A vegetarian curry, jewelled with sultanas and served with potato wedges

What a lovely jewelled Paleo veggie curry!

So firstly, please excuse my rather awful photograph, it really does not do this dish justice! If there were such a thing as ‘smell-o-vision’ then oh boy would you be salivating!!!

As curries seem to be a staple in my household, I decided to mix it up a bit and create one of my very own curry concoctions rather than adapting a traditional dish.  As I have 3 children and a zoo load of animals to care for, dinner times are incredibly hectic and they have to be quick and easy to make, yet stacked full of nutrition and flavour.

This curry has undertones of a Makhani (butter) dish yet the sweetness of something Moroccan, this is home cooking at it’s absolute best.  But the curry doesn’t just steal the show, the sweet potato wedges are perfectly crispy on the outside and soft and melty on the inside, it’s simply just lovely!

I had one of those beautiful moments in kitchen life when your son walks into the kitchen and says “Mmmmm that smells delicious Mummy” and you burn yourself on the oven whilst tending to your potato wedges, cursing all the way, but hey – you get the point!

Makes: 4 Servings

Preparation Time: 15 minutes

Cooking Time 30 minutes

(You will need a large baking tray and food processor for this recipe)

Ingredients:

For the curry:

50g raw grass-fed butter (for a vegan option use 25g coconut oil)
1 head of brocolli (cut into small florets)
1/2 head of cauliflower (cut into small florets)
2 carrots peeled and diced
2 tbsp garam masala powder
1 tsp tumeric
1 tbsp cinnamon
1 tsp chilli powder
1/4 tsp Himalayan pink salt
1 tbsp coconut sugar
Half a bulb of garlic (cloves peeled)
3″ piece of root ginger (peeled)
1 tbsp tomato paste
1 tin chopped tomatoes (or 400g chopped tomatoes)
1 tsp tamarind paste (or substitue for an extra 1 tbsp lemon juice)
Juice of half a lemon
1 white onion
1 large handful of mixed raisins and sultanas
6 dried apricots diced
1/4 cup dessicated coconut
1/4 cup water
2 tbsp coconut yogurt

For the sweet potato wedges:

1 tbsp olive/coconut oil
4 medium sized sweet potatoes (cut into wedges)
1/2 tbsp sea salt flakes or 1 tsp Himalayan pink salt
A big old kettle full of boiling water!

Method:

  1. Put a full kettle on to boil, pre-heat your oven to 200 degrees and cut your sweet potatoes into wedges.
  2. Once boiled fill a large pan with the weges and pour over the hot water.
  3. Place on a high heat, cover and boil for 10 minutes.
  4. Whilst the sweet potatoes are boiling peel your garlic and ginger and throw into the food processor along with the garam masala, tumeric, cinnamon, chilli powder, salt and sugar. Blend until it becomes a rough paste.
  5. Add your tomato paste, tomatoes, tamarind and lemon juice and blend, scraping down the sides frequently.
  6. Add the onion and pulse until roughly chopped.
  7. Drain your sweet potatoes and place on a well oiled baking tray using the your 1 tbsp olive/coconut oil.
  8. Sprinkle the wedges with the salt and place into the oven for 25-30 minutes until they go slightly brown and crispy around the edges.
  9. Place the butter into a large pan on a medium heat, melt the butter until it starts to bubble.
  10. Add your broccoli, cauliflower and carrots, stirring frequently to ensure they soak up all of that lovely butter! Cook for 5 minutes on a medium to low heat.
  11. Add your sauce mix from the blender, the sultanas, raisins, apricots and dessicated coconut. Stir and cover, cook for a further 5 minutes.
  12. Add your 1/4 cup of water and leave to cook for a further 5 minutes.
  13. Stir in your coconut yogurt and simmer for another 2 minutes.
  14. Check that your wedges are ready and then simply plate up!!! Fantastic!!!
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