This curry is packed with spice, heat and sweet and sour goodness that comes from the tamarind and tomatoes. Use all parts of the coriander, the stalks are great for the curry paste and the leaves to garnish. This recipe serves 4 to go on the side of rice.
For the Tamarind Curry Paste:
6 garlic cloves
2 whole red chillies
5cm fresh ginger, skin removed
100g tamarind paste
1 tbsp tomato puree
Coriander stalks, save leaves
700g sweet potato, 2/3 large roughly chopped
2 onion, finely sliced
15 curry leaves
1 ½ tsp ground cumin
1 tsp turmeric powder
1 tsp ground coriander
1 tsp smoked paprika
350g cherry vine tomatoes, sliced in quarters
2 tsp caster sugar
175ml / ¾ cup water
100g baby spinach, roughly chopped
Coriander leaves, to serve
Coconut yoghurt, optional to serve
1 lime, zest and juice
Heat the oven to 200C/180C fan. Place the sweet potato in a roasting tray with a drizzle of oil and salt. Roast for 20 minutes in the oven until just cooked through and tender.
Either finely chop or blitz the paste ingredients in a food processor until you have a smooth paste.
Meanwhile, heat 1 tbsp oil in a deep frying pan and cook the sliced onion until soft and translucent. Turn up the heat and fry until lightly golden and caramelised.
Add the dried spices and curry leaves and toast for 1 minutes until fragrant.
Add the paste to the pan, turn the heat up and fry for 2 minutes, stirring all together.
Add the cherry tomatoes, sugar and water to the pan. Simmer for 10-15 minutes, squashing the tomatoes down to allow the juices to release.
After 10 minutes, the curry should have reduced down to a thick, creamy sauce. Add a little water if it seems too dry. Taste to season with salt and pepper.
Add the baby spinach and gently wilt down in the heat of the curry.
When the sweet potatoes are cooked, add to the pan and stir to coat in all the spices. Serve with a generous garnish of coriander leaves, the lime zest and juice and a side of coconut yoghurt.