Name: Hot Sweet Potato and Parsnip Stew
Prep time: 15 min
Total time: 15 min
Cuisine: India
Ingredients: 1 tablespoon garam masala; 2 onions, sliced; 2 green chillies, chopped; 120 ml/4 fl oz/½ cup sunflower or corn oil; 1 tablespoon mustard seed; 225 g/½ lb sweet potatoes, peeled and chopped; 225 g/½ lb parsnips, peeled and chopped; 450 g/1 lb tomatoes, peeled and chopped; 4 tablespoons lemon juice or juice from 2 lemons seasoning to taste; 5 garlic cloves, crushed; 1 teaspoon mace; 25 g/1 oz root ginger, sliced (size of a golf ball)

Preparation info

Difficulty
Easy
Ready in
15 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

There are two kinds of sweet potato (sometimes called yams in the US) - one with yellow/white flesh, the other orange. The latter are a beautiful colour and look especially good in curry or spiced dishes. Do not overcook them; they cook more quickly than ordinary potatoes and should not be allowed to get mushy, which they will do very willingly. This recipe is more West Indian than Far Eastern. Eat it with brown rice or cous cous as one of several spiced dishes.