Name: Buttermilk sweet potato and beans
Yield: Serves 4
Cuisine: India
Ingredients: 2 tbsp vegetable oil; generous handful of spinach, shredded; 10-12 curry leaves; 2-3 tbsp chopped coriander leaves; 1 tsp black mustard seeds; 2 tbsp light sesame oil; 3-4 dried red chillies; 1 tsp cumin seeds; 1/2 tsp turmeric; 30 g melon seeds; 30 g broken cashew nuts; 200 g French beans, de-stringed and cut into 2.5cm lengths; 550 g sweet potatoes, peeled and cut into 1.5cm cubes; salt; 30 g freshly grated coconut, or 15 g desiccated coconut, soaked in warm water and squeezed dry; 1 tbsp grated root ginger; 450 ml buttermilk; 2 green chillies, deseeded if you like

Preparation info

Serves
4

Difficulty
Easy

Appears in

Reza's Indian Spice

By Reza Mahammad

Published 2012

About

This dish is absolutely sublime, with its south Indian flavours of mustard seeds and curry leaves. It is incredibly vibrant, with its beautiful orange and bright green tones. It really comes together when you add the cashew nuts. Best of all, this is a truly simple dish and doesn’t take long to make at all.

Ingredients

30 g broken cashew nuts
30 g melon seeds
550 g</

Asia
India
Main course
Vegetarian
Gluten-free

Method

Put the cashew nuts and melon seeds into a bowl and pour over hot water from the kettle. Leave to soak for 15 minutes, then drain.

Separately blanch both the sweet potatoes and the French beans in boiling salted water. The sweet potatoes will need five minutes, and the beans just two to three minutes. Drain and refresh in cold water. Set aside.

In a jug blender, grind together t

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Ingredients

Method

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