Sweet Potato with Toasted Coconut

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 28 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 2 دقيقة وقت القراءة

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This vibrant sweet potato with toasted coconut is a wonderful example of a nourishing vegan dish that doesn't compromise on depth of flavour. The natural sweetness of the potatoes is beautifully balanced by the nutty, earthy notes of deeply toasted coconut and a kick of warmth from the green chilli and cayenne. It is a hearty, textured meal that brings together the comforting creaminess of slow-cooked tubers with a fragrant tempered spice oil, known as a tarka, which adds a professional finish to the dish.

Ideal for a quick midweek supper or as part of a larger Indian-inspired feast, this recipe is naturally gluten-free and packed with plant-based protein from the kidney beans. The addition of fresh curry leaves provides an authentic citrusy aroma that cuts through the richness. Serve this chunky, savoury mash alongside fluffy basmati rice or warm flatbreads for a truly satisfying and healthy homemade dinner.

Ingredients for Sweet Potato with Toasted Coconut

3 medium sweet potatoes (800g total), peeled and cut into 1-inch pieces (about 1200ml )
475ml water, divided
1/4 teaspoons ground turmeric
1/8 ملعقة صغيرة فلفل حار
ملح
45g grated dried unsweetened coconut
45g canned kidney beans, rinsed and drained
1/2 teaspoons minced garlic
1/2 ملعقة صغيرة كمون مطحون
1 small fresh green chilli, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact
2 ملعقة كبيرة زيت نباتي
1/2 teaspoons brown mustard seeds
1/8 teaspoons hot red pepper flakes
10 fresh curry leaves (optional)

How to make Sweet Potato with Toasted Coconut

Bring sweet potatoes and 350ml water to a boil with turmeric, cayenne, and 1 teaspoon salt in a 3-quart saucepan, then simmer, covered, until tender, 8 to 10 minutes.

Meanwhile, toast coconut in a small heavy skillet over medium heat, stirring constantly, until very toasted (pale reddish-brown all over; be careful not to burn). Transfer to a plate.

Break sweet potatoes up with the back of a spoon so that some chunks remain. Add toasted coconut, beans, garlic, cumin, chilli, and remaining 120ml water and simmer, stirring occasionally, 5 minutes. If mixture becomes too thick and begins to stick to bottom of saucepan, add more water.

Heat oil in cleaned small heavy skillet over medium-high heat until it shimmers. Add mustard seeds, and cook until seeds begin to pop and/or turn gray. Add red pepper flakes and curry leaves (if using), covering skillet immediately and cooking just long enough for leaves to crackle. Stir spice mixture into sweet potato mixture (it will be very thick and chunky). Season with salt.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.