Saturday, May 10, 2014

Indian Sweet Potato Cubes with Garlic Curry Mayo - An Indian Take on a Spanish Classic

These potato cubes are gorgeous and can be eaten as a main meal or would be a fabulous side dish. They are a variation of my Quick Patatas Bravas recipe from Spain. By using sweet potato we are making this dish super healthy, and by boiling and baking the potatoes, we are continuing with our health trend. It's only when I add mayonnaise into the mix that the calorie content increases, so for the health concious, you can omit the curry mayo, however it's every bit as important in this dish I think. Use low fat mayonnaise if you want to be good.


  • 1 large sweet potato, peeled and cubed
  • 1 tbsp of ground cumin
  • 1 tbsp of oil, a flavorless oil
  • Ground black pepper

Garlic Curry Mayonnaise

  • 1 tsp of mild curry powder
  • 5-7 tbsp of mayonnaise
  • Juice of 1/4 of a lemon
  • Ground black pepper
  • 1/4 tsp of garlic paste
  • 1/4 tsp of coriander paste

  1. Add the cubed potatoes to a saucepan of cold water and put on a medium heat. Bring the water to the boil and cook for 4 minutes.
  2. Drain the potatoes and allow the steam to escape for a few minutes. This helps the potatoes dry out a bit.
  3. Preheat the oven to 200 degrees.
  4. Add the potatoes to a bowl and pour in the olive oil and sprinkle over the cumin. Stir to ensure all the cubes are coated. 
  5. Lay the cubes in a single layer on a baking tray lined with baking paper.
  6. Grind over the black pepper and bake in the oven for 20 minutes until the cubes are crispy on the outside and fluffy in the middle.
  7. Meanwhile to make my garlic curry mayonnaise, simply combine the mayonnaise, garlic puree, curry powder and pepper. Mix well. Add the juice of the lemon and stir to combine completely.
  8. To Serve, scattered the potatoes in a platter and place the mayonnaise in a little bowl, alternatively you could pour the mayo over the sweet potato, bravas style.

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