Recipe | Roast kūmara with curry leaf & mustard seed yoghurt

This is a gorgeous dish – the sweetness of the kūmara (sweet potato) paired with the spices and the tanginess of the mango powder, all drizzled with the yoghurt, create layers of tastiness. And the fried curry leaf adds a crispy element that works wonderfully with the softness of the roasted kūmara.

Serves 4 – 6

Ingredients

1kg kūmara (any of the varieties) 

1 small star anise 

½ tsp cumin seeds 

1 tsp ground cinnamon 

½ tsp chilli powder 

½ tsp amchur (mango powder) 

2 tbsp olive oil 

rock salt and cracked black pepper 

1-2 tbsp oil 

1 tsp mustard seeds 

8-10 curry leaves 

1 cup plain unsweetened yoghurt 

handful of fried curry leaves 

handful of chopped fresh coriander (optional) 

lime or lemon wedges (optional)

Method

Preheat the oven to 180°C bake.

Peel the kūmara, cut in half lengthways and then into 2 or 3 wedges (depending on the size of the kūmara) so you have 4-5 large wedges. Lay on a roasting tray.

In a mortar and pestle, grind the whole spices until powdered. Place in a small bowl and add the remaining spices, amchur, olive oil and a good sprinkling of salt and pepper. Mix well and drizzle over the wedges.

Roast for 30-35 minutes or until tender and golden. Once the wedges are cooked, arrange on a platter and set aside.

Heat oil in a small pan, add the mustard seeds and curry leaves. Once they start popping, pour on top of the yoghurt.

Drizzle yoghurt over the potatoes, sprinkle with chopped coriander and serve with lime or lemon wedges.

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More recipes by Ashia Ismail-Singer:

Mixed Heirloom Tomato and Labne Salad

Smoked Whole Baby Eggplant Coated in Spicy Egg