Sweet Potato Pea Mince Curry, the perfect winter food
On a cold Cape Town winter’s night, warm food is always a blessing. This hearty curry can be served with an array of low-carb options, though I just made an easy flatbread with it for my carby’s.
Ingredients
- 500g mince
- 2 tbsp coconut oil
- 2 tsp tomato paste
- 1 large onion grated
- 1 large tomato grated
- 1 tsp ginger grated
- 2 tsp garlic grated
- 2 pieces stick cinnamon
- 4 cardamon pods bruised
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp jeera/cumin
- 1 tsp koljaner / coriander
- 1/2 tsp Bariship / fennel
- A crack of Himalayan pink salt
- 1 cup frozen peas
- Sweet potato cubes (about 2 cups)
Method
- Cardamom and stick cinnamon and cook until the bottom browns slightly.
- Combine all the spices with the tomato paste and mix with enough water to make a runny paste.
- Add this to the onion mix and simmer for 15 minutes.
- Add a small amount of water to prevent the sauce from burning.
- Add mince and give it a quick stir to loosen (I like to have smallish clumps of mince so I don’t stir too much at this point).
- Add the sweet potato and cook covered for 10 minutes.
- Add the frozen peas and cook for a further 5 minutes. Add hot water if necessary but not too much.
- The curry should not be too watery but the gravy should b thick and flavorful.
- Add the coriander, stir and serve.
- Serve with cloud bread – low carb wraps – cauliflower rice – or low carb bread and a low carb tomato and onion sambal.
Easy Flatbread
Ingredients
- 2 cups all purpose flour
- 1 tsp baking powder
- 3/4 coffee mug milk
- 100g butter
- A crack of Himalayan pink salt
Method
- Warm the butter and milk in the microwave.
- Combine the flour, baking powder, and salt.
- Pour half the milk and butter mixture over the flour.
- Combine with a fork. Add more milk slowly, combining the two till u get a soft dough forming.
- Leave the dough to rest for 10 mins while u heat a Tawa pan.
- Break the dough into 6 balls. Roll each ball into a thin circle.
- Fry on the hot Tawa till brown then flip and fry on the other side
Prepared, tried, and tested by Caashifa Adams Young
