Sweet Potato, Parsnip & Butterbean Curry
1 large sweet potato
2 large parsnips (or equivalent)
2 large onions
2 sweet peppers
1 can butter beans
1 can chopped tomatoes
Half a head of garlic
Generous thumb-sized piece of fresh ginger
1 teaspoon curry powder
1 heaped teaspoon garam masala
1 teaspoon turmeric
6 green cardamom pods
1 vegetable stock cube
Note: I make this curry in a slow cooker rather than on the hob, so you may have to tweak this.
Put slow cooker on low. Put can of tomatoes (plus rinsings), stock cube and cardamom pods in. On the hob, heat two generous tablespoons of vegetable oil in a frying pan. Add the finely chopped ginger and garlic, fry for short while, then add spices and let it bubble for a minute or so. Then add the sliced onions and saute until the onions are translucent. Add that to slow cooker. Use some of the tomato juice to deglaze the frying pan.
Peel and cut the sweet potato and parsnips into roughly even sized chunks. Tip into a baking tray, toss the veg in a little oil, salt & pepper, and roast in the oven (around half an hour to 40 mins at 180C fan) until just tender. Cool and set aside. Deseed the peppers and cut into generous chunks.
I load my slow cooker around midday to eat somewhere between 7 and 8pm. So I usually let the tomato, onion and spices simmer away until around 4pm. Then I throw in the peppers and leave. About an hour-ish before serving, I throw in the sweet potato and parsnips, and then with about half an hour to go, in go the butter beans with about half the liquid in the can.
On serving, veg should be tender but not mushy.
This curry is good with a mint and garlic raita (plain yoghurt, a couple of garlic cloves, a generous amount of chopped fresh mint plus salt and pepper to taste)
Rice and poppadoms are also a good accompaniment.
