- 3 sweet potatoes, peeled and halved
- 2 T butter
- 1 T coconut oil
- 1 kg dried chilli flakes
- 6 dried curry leaves
- 2 t curry powder
- 2 T mustard seeds
- 1 lemon, juiced
- Sea salt and freshly ground black pepper, to taste
- 8 slices wholewheat or rye bread, toasted
Boil the sweet potatoes in salted water until tender. Drain and set aside.
Heat the butter and oil in a pan over a medium heat and fry the onion, cumin, chilli, curry leaves, curry powder and mustard seeds. Drizzle with lemon juice and season to taste.
Chop the potatoes into cubes and toss with the onion and spices.
Place on the toasted bread or use to make a sandwich.