Sweet Potato Makhani
PREP TIME
10 minutes
COOK TIME
35 minutes
SERVES
4 people
The love this recipe
Translated, Makhani means ‘buttery’, and with its silky, creamy sauce you can definitely see why. This version of dal is a very popular one among North Indians and also has to be one of my favourites. This time around, I decided to try something a little different and created my Sweet Potato Makhani.
Traditionally, the curries of the North are tomato-onion-based and coconut milk is used mostly in West, however, with this slightly different version of a traditional Makhani, I decided to incorporate coconut milk along with the tomato and onion to add a little creamy sweetness that works very well with the sweet potato. Fragrant, creamy, spicy, sweet – this perfectly balanced curry is super-delicious!
Directions
- Melt your coconut oil in a pot over medium heat then add your chopped onion and sauté until soft and translucent – about 4 mins. Add your garlic, chilli, ginger and spice mix and sauté until fragrant, about 1 min.
- Add your chopped sweet potato and stir to coat in the spice mix. Next, add your chopped tomato, coconut milk and water and bring to the boil then reduce to a simmer and leave uncovered for 25-30 mins or until the sweet potato is soft and the sauce is super fragrant.
- Stir through your spinach and lemon juice and season with salt to taste. Serve with cooked rice and enjoy!