This Chilli Pickled Sweet Potato Stew was a bit like the weather today. Bursts of sweetness and then bursts of spice, but it was welcomed. I have been making light stew like dishes and have been drowning in sweet potatoes at home that have been part of my meal most of last month. So here is another, but this one is infused with a generous dose of Chilli Pickle: Mr Naga Hot Chilli Pickle to be more precise.
D will eat anything I give him, okra, aubergine and even ... but he draws the line when I present him with a little dish of Achaar aka Indian style pickles, he really dislikes it for a couple of reasons. The pungent smell when you open the jar mostly from the mustard oil; and secondly it can stain your clothing. But I grew up eating mango and lime pickle, so sometimes my pangs crave for its twang.
Its not an ingredient I cook with much, its often served as an side to enhance a meal, but I decided to incorporate it in meals that he would eat and that was a good tactic. The last time I cooked with Indian Pickles and chutneys was for Lime Pickle Roast Potatoes and a Mango Pickle Pasta Bake. He tucks in and always clears his plate, but he is not a convert.
I loved the first spoonful that went in my mouth. I waited a couple of minutes before asking him his thoughts about this Chilli Pickled Stew, he actually liked it.
I normally have steamed Basmati rice, but for a change I served it with toasted buckwheat. But you could easily just eat this on its own or with crusty bread. If you find it too spicy hot serve with either natural yogurt if your vegetarian or coconut yogurt if you are vegan. I am sharing this recipe with Healthy Happy Green Party; and My Legume Love Affair hosted this month by My Veg Fare and Lisa's Kitchen and The Well Seasoned Cook.
Pickled Sweet Potato Stew
Serves 4 - 6
2 tablespoons oil
1 large onion, peeled and finely minced
2 cloves garlic, peeled and crushed
2 teaspoons ground coriander
2 teaspoons ground cumin
1 tablespoon Chilli Pickle - I used Mr Naga Hot Chilli Pickle
1 x 400g tinned tomatoes, crushed
3 medium sweet potatoes, peeled and chopped into bite size cubes
1 tred pepper, cored and chopped into cubes
1 x 400g Borlotti beans or kidney beans
Handful of fresh coriander, minced
Heat the oil in a wide pan, and saute the onion until very soft. Then stir in the garlic and spices, including the Chilli pickle. Stir for a couple of minuted before adding in the crushed tinned tomatoes.
Cook on medium heat for the tomatoes to disintegrate, then stir in the sweet potatoes and pepper and water and bring to a boil
Turn the heat down to medium heat until the sweet potato is beginning to soften, stir in the beans and coriander and cook until warmed through.