One sure sign you’re cooking something really tasty is when the aroma fills your house and makes it smell magical. This is one of those recipes. Spring onions, garlic, smoked paprika, chili, cumin, and sweet potato become incredibly fragrant while cooking. The baked whole-wheat tortilla slices gives this dish a really yummy crunch.
A meal packed with veggies, and a lot of vitamine C. Rich in vitamin A and beta-carotene, the sweet potato offers complex carbohydrates along with antioxidant nutrients. It’s the perfect balance of spicy, savory, healthy, and really yummy!
Gluten free option: replace the brown rice with quinoa and use gluten free tortillas or some roasted almonds for the same crunchiness.
Spicy sweet potato curry
Healthy and easy spicy sweet potato curry. It's a great veggie alternative for chili con carne. It's packed with lots of veggies and vitamines, and the baked tortilla slices gives it a yummy crunch.
- 320 g brown rice
- 4 spring onions
- 1 fresh red chili
- 2 clove garlic
- 1 red paprika
- 400 g sweet potato
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin seeds
- 400 g tin plum tomatoes
- 400 g tin black beans
- 2 whole wheat flour tortillas
- 1 bunch fresh coriander
- 2 limes
- 4 tablespoons yoghurt
- olive oil
- Salt and pepper
- Step 1 Preheat the oven to 180ºC (350ºF).
- Step 2 Finely slice the spring onions, keeping the white and the green parts separate.
- Step 3 Finely chop the red chili, deseed if you don’t like it too spicy. Peel and chop the garlic. Roughly chop the red paprika, and chop the sweet potato in approximately 2cm pieces.
- Step 4 Cook the rice in a medium panof boiling water over a medium heat for 15 minutes, and drain well. Tip back into the pan and season with black pepper, cover with a llid and set aside.
- Step 5 Heat a tablespoon of olive oil in a medium saucepan over a medium heat, add the withe parts of the spring onion, garlic and chili. Also, add the chili powder, smoked paprika and cumin seeds, and fry for 2 minutes. Keep stirring occasionally.
- Step 6 Add the red paprika and sweet potato, and pour in the plum tomatoes and 100 ml water, breaking up the tomatoes with a spoon. Bring to a boil (add some more water if it becomes too dry).
- Step 7 Drain and add the black beans, and let it simmer for about 25 minutes (or until thickened).
- Step 8 Meanwhile, roll up the tortillas and cut them into 1cm-wide strips. Mix the strips with a little oil and spread out on a baking tray. Bake for 10 minutes, or until golden and crisp.
- Step 9 Pick and roughly chop the coriander.
- Step 10 Season the curry with some salt and pepper, and add lime juice to taste.
- Step 11 Stir in the yoghurt and the greens of the spring onions. Divide the rice between the plates and spoon over the curry. Sprinkle with coriander and serve with a slice of lemon and the crispy tortilla slices.