Ingredients

Method

• 4 T canola oil
• 1 onion, roughly chopped
• 1 green pepper, roughly chopped
• 1 t black mustard seeds
• 1 t cumin seeds
• 1 t fennel seeds
• 1 t coriander seeds, crushed
• 1 ginger thumb-sized piece, finely grated
• 2 cloves garlic, finely grated
• 1 green chilli, finely chopped
• 1 t ground turmeric
• 1 T garam masala
• 1 T hot curry powder or mixed masala
• 500 g sweet potatoes, peeled and cut into chunks
• 1⁄2 cup water
• 100 g tomato paste
• 1 x 400 g can sugar beans
• sea salt and freshly ground black pepper, to taste
• 1 t brown sugar
• 1 bread loaf, halved and hollowed
• ushatini, for serving (see left)
• fresh coriander, for serving

Method

Ingredients

1. Heat the oil in a saucepan, then gently fry the onion and green pepper until translucent. Add the mustard, cumin, fennel and coriander seeds and fry until the seeds begin to pop and smell fragrant. Add the ginger, garlic
and chilli and fry for a further minute.

2. Stir in the turmeric, garam masala, curry powder or mixed masala. Fry over a medium heat for 5 minutes, stirring often.

3. Add the sweet potatoes and water. Cook for 20 minutes, or until the sweet potato is soft but still holds its shape. Add the tomato paste, beans and seasoning. Stir in the sugar.

4. Simmer for a further 5 minutes, then serve in a hollowed half-loaf with the ushatini and coriander.

Find more curry recipes here

Photographs: Toby Murphy And Jan Ras
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana