What's the best way to prepare tamarind for this sweet potato dish?

If you are using tamarind pulp, soak it in boiling water for 10 minutes, then mix and strain the seeds to get a smooth liquid. If using tamarind concentrate, you can add it directly.

How do I ensure my sweet potatoes don't stick or burn while cooking?

After adding the sweet potato and spices, cover the pan and cook on low heat. If they start sticking or charring too much, add a little extra coconut oil or a very small amount of water.

Can I adjust the spice level of the Kashmiri chilis?

Yes, the Kashmiri chilis are optional. You can omit them entirely for a milder dish or use fewer pieces if you prefer less heat.

When should I add the coconut to this sweet potato recipe?

Add the desiccated or fresh coconut along with the tamarind liquid in the final step, cooking for just 30 seconds more before turning off the heat.

How should I store leftover Sweet Potato with Tamarind and Coconut?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

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Sweet Potato With Tamarind and Coconut
[Vegan, Gluten-Free]

GF By: Gabriella Hose and Joe Furini

Author Bio

Delicious, colorful plant-based recipes that are good for your body and the planet. Hello! We're Gabriella... Read More

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A vibrant bowl of Sweet Potato with Tamarind and Coconut, garnished with fresh coriander, showcasing the rich orange sweet potatoes and aromatic spices.

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Sweet Potato With Tamarind and Coconut [Vegan, Gluten-Free]

Dairy Free

This dish was inspired by the cuisine of southern India. It combines sweet potatoes, tamarind, coconut, and a few other spices to create a delicious mixture of sweet and tangy flavors. If you're looking for a new twist sweet potatoes – look no further.

Ingredients You Need for Sweet Potato With Tamarind and Coconut [Vegan, Gluten-Free]

1 pound (more or less) sweet potato, peeled and chopped into small cubes
1 tablespoon coconut oil
1 1-inch piece ginger, finely chopped
1 heaped tablespoon desiccated or fresh coconut
3 teaspoon tamarind pulp (or 1 teaspoon tamarind concentrate)
A small handful of fresh coriander
1 teaspoon mustard seeds
3/4 teaspoon fenugreek seeds
1/3 teaspoon turmeric powder or 1 teaspoon grated fresh turmeric
1 teaspoon coriander powder
2 Kashmiri chilis, broken into pieces (optional)
A large pinch of salt

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How to Prepare Sweet Potato With Tamarind and Coconut [Vegan, Gluten-Free]

If you are using tamarind pulp, soak it in boiling water for 10 minutes. Mix the water and then strain the seeds.
Heat the coconut oil in a pan and fry the chilis, mustard, and fenugreek seeds until the mustard seeds crackle.
Add the sweet potato to the pan and stir well so that every piece is coated well with the oil and spices.
Cover with a lid and cook everything on a low heat for around 10 minutes.
Add the coriander powder, turmeric, ginger, and salt. Mix everything well.
At this point, the sweet potatoes should be getting slightly charred in the pan but not sticking to the bottom. If they are, add a little extra coconut oil or a very small amount of water.
Now cover the dish again and cook the sweet potatoes until soft.
Once cooked, add the coconut and tamarind liquid and cook the dish for 30 seconds more before turning off the heat.
Mix in fresh coriander and serve the dish hot.