Sweet potato, sweet potato

In spite of planting them late, a cooler and shorter summer, and not remembering to look for them until yesterday, I managed to grow some sweet potato!!

OK, so only 1.5 kg, and it is starting to go a bit soft (due to the wet and cold earth) but hey, I'll take it! To celebrate I made my variation on Ainsley Harriot's butternut squash (pumpkin) and sweet potato "curry" - with home grown sweet potato AND home grown pumpkin (queensland blue).


Pumpkin and sweet potato curry - north african style

• Pumpkin and sweet potato, peeled and cut into chunks - enough for the number of people you are feeding
• onion - chopped
• 3 cloves of garlic (or more if you fancy)
• handful of sultanas or raisins
• harissa (to taste)
• ras el hanout spice blend (or blend of your choice - I like screaming seeds)
• water or stock

Gently fry the onion for 3-4 minutes in some oil. Then add in the pumpkin, sweet potato, garlic and spices and fry for a few minutes until you are drooling at the aroma. Add in water or stock to not quite cover the veg, harissa, and sultanas. Bring to the boil, turn down the heat and simmer, covered for about 15-20 minutes until the veges are soft. Serve with cous cous, rice, quinoa, or even tortilla or indian bread. I also like to add some yoghurt with mint to the top of ours when serving, as we like ours very (harissa) hot.

There are, of course, endless variations on this recipe - change the spice blend and omit the sultanas to make it more Indian style, or add in some lentils or regular potatoes....whatever takes your fancy really! Leftovers don't freeze well, due to the sweet potato, but they do make an excellent lunch the next day