Bombay Sweet Potatoes
Mark Boughton
- Yield: 6 servings
- Prep: 20 mins
- Cook: 25 mins
Make these ahead of time, wrap them in foil and reheat them on the hot grill. If you can't find black mustard seeds, just leave them out.
Ingredients
- 1pound sweet potatoes
- 1tablespoon vegetable oil
- 1teaspoon black mustard seeds
- 1-- bay leaf
- 1tablespoon grated fresh ginger
- 1medium onion, diced
- 1/2teaspoon turmeric
- 1teaspoon chili powder
- 1teaspoon lemon juice
- 1teaspoon minced garlic
- 1/2teaspoon kosher salt
- 2-- tomatoes, chopped
- 1tablespoon chopped fresh cilantro
Instructions
- Peel potatoes and cut into 2-inch pieces. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat. Cook until just beginning to soften, 10 to 15 minutes. Drain.
- Heat oil in a wok or large sauté pan over medium-high heat. Add mustard seeds and bay leaf. When seeds start jumping, add ginger and onion. Sauté until onion is deep golden brown. Reduce heat to medium-low and add turmeric, chili powder, lemon juice, garlic, salt and potatoes. Cook, stirring occasionally, taking care not to break the potatoes. Add tomatoes and a little water to release any sticking potatoes and cook a few minutes more, until potatoes are tender. When ready to serve, top with cilantro.
Recipe by Chef Jon Ashton.
Nutritional Info *per serving
- Calories 100
- Glycemic Load 7.02
- Fat 2.5g
- Saturated Fat 0g
- Polyunsaturated Fat 1.5g
- Monounsaturated Fat 0.5g
- Cholesterol 0mg
- Sodium 180mg
- Potassium 320mg
- Carbohydrate 18g
- Fiber 3g
- Sugars 6g
- Protein 2g
- Trans Fat 0g
- Vitamin A 250%
- Vitamin C 30%
- Calcium 4%
- Iron 6%
