Sweet Potato Korma

Do you always order Korma or Pasanda from the local curry house? If you’re like me and don’t like anything to hot, in fact actually quite creamy and sweet with lots of sauce, you will like this recipe!

Serves: 4 + next day lunch!

Sweet Pot

Sweet Pot

Ready In: 40 Mins

  • 3 Sweet Potatoes
  • 1 Onion
  • 2 Cloves of Garlic
  • 1 can of Coconut Milk
  • 4 Turkey Breasts
  • Tbsp of Honey
  • 1 Tsp Turmeric
  • 1 Tsp Ground Coriander
  • 1 Tsp of Ground Cumin
  • 1 Tsp of Cinnamon
  • 1/2 1 Tsp of Chilli Powder
  • 1 Tbsp of Olive Oil
  • 1/2 Tsp of Salt
  • Handful of Flaked Almonds
Sweet Potato Korma

Sweet Potato Korma

Peel and chop the sweet potato into small chunks and add to a large pan. Tip in all of the spices, olive oil and crushed garlic. Fry for a few minuets so the potatoes colour and soften, and the spices aromatise. (Don’t let the spices burn). Once the potatoes are well coated and softened in the spices, add the coconut milk and honey. Bring to the boil. Reduce to simmer until the potatoes are completely cooked through, almost over cooked. Blitz it up with a blender. Try not to burn yourself like i did! Once its all blended, it should look like a nice thick soup! Evenly chop up the turkey and get rid of any sinew. Add the turkey and simmer till it is cooked through. Toast the almonds in a non stick pan on a medium heat, toss continually so they don’t burn. Serve with fluffy rice and scatter with the toasted almonds.

If you’re not so keen on using turkey outside of christmas. Use any meat or vegetables of your choice. All red meat will need to be seared before adding to the sauce.

Tip: Turkey can be very bland but its cheaper than chicken. Make sure you give it a good lick of salt before it in goes into the pot!

Picture From:

http://www.infoistan.com/wp-content/uploads/2013/04/Sweet-Potato-1.jpg?a51d33

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Chilli Jam

Once you start making it you will always need at least one jar in your cupboard. Goes great with cheese, fish, in sandwiches, cold meats, as a marinade, etc.

Cheese & Chilli Jam

Cheese & Chilli Jam

This recipe will make 1438ml

Ingredients

  • 800g fresh / 800g tinned tomatoes
  • 2400g fresh chillies
  • 6 red peppers
  • 700g caster sugar
  • level tsp of mild chilli powder
  • 2/3 pint of warm water
  • 2 onions
  • 3 cloves of garlic
  • Heaped Tbsp of Tomato puree

If using fresh tomatoes the skins will need to be removed first. Put all the tomatoes into a bowl, pour boiling water over the tomatoes and leave them to soak for a few minutes. While the tomatoes are soaking finely dice red peppers and onions. Drain the tomatoes, and remove the skins. Dice the tomatoes as well. Crush the garlic and grind into a paste with salt. Chop the chillies. Very important! Either wear gloves or put the chillies in a food processor. The chillies really do burn your fingers for hours!! Remove the seeds if you don’t like it hot! Add the chillies, garlic, peppers, onions and fresh chopped tomatoes to a deep based pan and fry for a few minuets with tbsp of oil until softened.(If using tinned tomatoes add now) Add the water, sugar, puree and chilli powder. Bring to the boil then turn to a simmer. Stir frequently as the sugar can catch on the bottom. After around an hour on the hob the jam should be ready. If the jam coats the back of a metal spoon without running off then the jam is ready. The jam will continue to set in the jars. Once the jars sterilised add the hot liquid to the jars. Cover with some baking parchment or cling film and fasten the lid tightly. The jam will keep for at least 6 months.

Chilli Jam

Chilli Jam

Give as presents or keep for yourself!