Yummy Sweet Potato and Pea Mash.

Hey there, my name is Waithera and I have an insane addiction to sweet potatoes.

A lot of my food recipes on this blog have sweet potato in them in one way or another. I love them so much, I put them in almost everything.

Lucky for me, my family loves them too and this recipe is one of our comfort food staples. It is so simple, easy and quick to put together. Healthy, colourful and tasty too.

Ingredients:-

  1. A small bunch of sweet potatoes, I picked the smaller ones as they are easier to peel.
  2. 1 cup of fresh green peas.
  3. Some fresh mint, dry will do too, a pinch will do.
  4. A tbsp of unsalted butter.
You can use any kind of sweet potato you have. The sweet potatoes here are whiter, fleshier and harder than the orange fleshed ones found in the States. ( I find our local ones tastier too).
Peel, clean and chop your sweet potatoes and boil with some salt and pepper.
Boil your green peas and blend with the mint till mushy.
Once the sweet potatoes are ready and soft, drain and add the pureed peas. Add the butter. Mash together and mix well, remember to check for seasoning.
Mash till smooth or to your liking.

You can serve this tasty main with any side you want. Chicken, beef or even goat curry, or some vegetables.

We had ours with a Kenyan style beef liver stew and buttered cabbage and courgette. The flavours matched together really well.

Try it and enjoy!

How do you like your sweet potato?

Creamy Dal and Pumpkin Curry.

This is a delicious, creamy curry that is filling and easy to make, which makes it ideal for a simple weeknight family dinner.

I used urad dal (split black gram) for this recipe but any other lentil will do.

Split black gram is a great source of minerals and fibre, as well as vitamins, fats and carbohydrates which make it an ideal meatless Monday option. It is rich in protein, vitamin B, folate, magnesium, potassium, iron and calcium.

First off, soak your lentils overnight then boil with a pinch of turmeric till tender. Drain and set aside.

For the curry we will need:-

  1. 2 cups of boiled split black gram
  2. 2 cups cubed pumpkin
  3. 1 large chopped onion
  4. 1 tbsp ginger garlic paste
  5. 2 tbsp ghee
  6. 1 tsp cumin seeds
  7. 1 tsp black mustard seeds
  8. Curry leaves (optional)
  9. 2 grated tomatoes
  10. Spices: turmeric, paprika, coriander powder, mixed spices, garam masala
  11. A pinch of kasuri methi (dried fenugreek leaves)
  12. Salt and pepper to taste
  13. 1 cup fresh cream, can be substituted with coconut cream
  14. Coriander leaves for garnish

Heat your pan, add the ghee, followed by the mustard and cumin seeds. Once they release their aroma and start to sputter, add the onion and cook till soft.

Once the onion is soft, add the ginger and garlic paste and let them cook. Add the ground spices and mix well. Let the spices cook a bit. You can add a splash of water so they do not burn.
Next add your tomatoes and mix well. Let the cook down till oil leaves the sides.
Add your pumpkin and the already boiled dal. Mix well, add seasoning and a cup of water. Let them simmer on low for about twenty minutes.

When almost ready, add your crushed fenugreek leaves and a cup of cream. You can use coconut cream if you wish. Mix in and garnish with coriander leaves.

The aroma and colours of this dish are so lovely.

This delicious curry goes down well with rice, chapati, naan, any flatbread will do.

I had mine with jeera rice and a courgette and sweet potato fry. The sweetness of the sweet potatoes and pumpkin balance well with the creamy flavourful spices in the curry.

Try it and enjoy!