Curried Sweet Potato with Chimichurri

Curried Sweet Potatoes and Chimichurri

Serves 2


For the Sweet Potatoes:

4 sweet potatoes

3 shallots chopped

2 garlic cloves chopped

2 tsp allspice

2 tsp ground cumin

2 tsp ground coriander seeds

1 tsp fenugreek

1 star anise

1/2 tsp amchoor

1 tsp ground cardamom 

1 tbsp maple syrup

1 tbsp tomato purée

1 tin chopped tomatoes


200 ml veg stock


 For the Chimichurri:

2 tbsp finely chopped parsley

100ml olive oil

2-3 garlic cloves finely chopped

2tbsp red wine vinegar

1/8 red chilli finely chopped



Chop the sweet potatoes into rounds.

In a bowl toss them in 1 tsp allspice, ground cumin, ground coriander and ½ tsp amchoor.

Add a pinch of salt, 1 tbsp maple syrup and some olive oil. Leave for 30 minutes.

Spread the sweet potato over a lined baking tray. Roast at 200 for 30 minutes, flipping the sweet potato's halfway through. 

For the sauce fry the shallots for a minute before adding the garlic.

Add 1 tbsp tomato purée, 1 tsp allspice, 1 tsp ground cumin, 1 tsp ground coriander and 1 tsp fenugreek. Cook for a minute ensuring you don't burn the spices.

Add the chopped tomatoes and reduce for 10 minutes. Blitz the sauce and return to the pot before adding 200ml veg stock and 1 star anise.

Add the roasted sweet potatoes and 1 tsp cardamom and reduce for 10 minutes, or until the sauce is fairly thick. 

For the chimichurri mix the chopped parsley, olive oil, garlic cloves (finely chopped), the red chilli finely chopped, 2 tbsp red wine vinegar, some salt and pepper. Mix all the ingredients well – an empty jam jar is perfect for this.

Serve the sweet potatoes with the chimichurri spread all over.



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