Sweet Potato and Pea Curry

Sweet Potato and Pea Curry | © 2012 Cynthia Wenslow

2 tbsp peanut oil or ghee
4 dried red chile
1 tbsp black mustard seeds
2 big shallots, finely diced
3 sweet potatoes, peeled and cubed (1/3-1/2 inch)
1 tsp cumin
1/2 tsp allspice
1/2 tsp powdered ginger
1/2 coriander
1 tsp salt
3/4 cup vegetable broth
1/2 tsp tamarind paste
1/2 cup peas, fresh or frozen
black pepper
ground cinnamon

Heat the peanut oil in a heavy skillet until very hot. Add the dried chiles and cook, stirring, until they start to darken. Add the mustard seeds. When the mustard seeds begin popping, add the shallots. Cooking, stirring, until the shallots start to color.

Add the cubed sweet potatoes to the pan. Sprinkle with the cumin, allspice, ginger, coriander and salt. Cook, stirring, until the potatoes begin to brown. Add 3/4 cup of vegetable broth. Stir in tamarind paste. Cover and cook until the potatoes are tender and liquid is about 80% absorbed. Add the peas and 7 or 8 grinds of black pepper. Cover and cook for an additional minute or so. Stir in a couple pinches cinnamon.

Remove red chiles if desired. Serve.

Recipe by Stuart Yaniger. Photo by Cynthia Wenslow.