Sweet Potato Tikka

We love curries here. This one is a fabulous change from a meat curry and it goes down really well with guests too. Perfect with a bottle of Red (or grape juice for the kids).

Ingredients:

• 1tsp ground cumin
• 1/2tsp cayenne powder
• 1tsp round turmeric
• 1/2 tsp ground ginger
• small sprinkle dried chilli flakes
• 1 1/2tsp garam masala
• 2-3 cloves fresh garlic, crushed or finley chopped
• 4 tins tomatoes
• 300ml creme fraiche
• 1kg sweet potatos
• 100g chestnut mushrooms
• 2-3 big handfuls baby spinach leaves
• Olive oil
• Basmati or pilau rice  - aprox 75g per person.

Method:

• In a large pan, put all the spices and set aside for later.
• Peel sweet potato and cut into bite size chunks. Boil until tender, but not soft.
• Slice mushrooms and set to the side.
• Add a good glug of oil to the spices and stir well to make a runny paste.  Heat on a low to med heat until just starts to sizzle and no more.
• Add drained sweet potato to the warmed paste and then add the mushrooms too. Stir really well and add the tinned tomatoes.
• Leave to simmer for 5 mins while you put the rice on to cook.
• One the rice is on, chop the baby spinach into shreds and add to the curry, but don't stir in yet.
• Once the rice is half done, stir in the spinach and leave to simmer.
• Just as the rice is finishing, add the creme fraiche to the curry and stir well until melted through. Turn to lowest heat and leave while you serve the rice.
• Add your curry to the plate and serve with nanns and papadoms.