This recipe was originally developed with butternut squash but, to me, locally grown sweet potatoes have more depth of flavour.
Serve it over a barley risotto or gather the masala up with either chapati or Dosas made with another all Canadian product, chick pea flour (a.k.a. besan) and fabulous buckwheat flour from Quebec.
- 2 large sweet potatoes, peeled and cut into 1” (2/5 cm) cubes
- 1 tbsp (15 mL) unsalted butter
- 1 medium sized cooking onion, minced
- 1 garlic clove, minced
- 1 tsp (5 mL) cumin seeds
- ½ tsp (2 mL) black mustard seeds*
- 1 “ (2.5 cm) piece, gresh ginger, grated
- 1 tsp (5 mL) garam masala*
- ½ tsp (2mL) salt
- ½ cup (125 mL) chicken or vegetable stock
- ¼ cup (60 mL) tomato sauce
- 1 green onion, minced
Melt the unsalted butter in a large skillet. Sauté the onion and garlic until softened and beginning to brown; about 5 minutes.
Stir in the cumin seeds, black mustard seeds, ginger, garam masala, and salt; stir and cook for 1 minute.
Add the sweet potatoes to the onion mixture and mix well. Add the stock and tomato sauce; cover and simmer over medium-low heat till the sweet potatoes are soft, about 15 minutes. Keep warm till serving.
To serve, place a spoonful of the masala in the centre of each warm dosa. Toss a few minced green onions on top, fold over and pass the chutney.
Makes 6 servings
*Both black mustard seeds and Garam masala, the classic aromatic Indian spice blend, can be found at Asian markets across Canada.
