Once you’ve made this incredibly flavoursome tomato, lime, and cardamom sauce, you’ll want to put it on absolutely everything – from the sweet potato rounds used in this recipe to chickpeas, tofu, and roasted vegetables. It addictively tangy and fragrant, with a touch of sweetness and a healthy kick of chilli. From the latest Ottolenghi book Flavour.
4-5 medium sweet potatoes, skin on and cut into 2 1/2 cm thick rounds
2 tbsp olive oil
1 1/2 tbsp ground cardamom
1/2 tsp ground cumin
salt and pepper.
1. Preheat the oven to 240 C Fan
2. In a large bowl, mix the sweet potato with the olive oil, maple syrup, cardamom cumin, 1/2 teaspoon of salt and a good grind of pepper. Spread out on a large, parchment-lined baking tray, cover tightly with foil, and bake for 25 minutes. Remove the foil and return to the oven for 10-12 minutes, or until the rounds are cooked through and the undersides are very nicely browned ( this might take longer if your sweet potato rounds are particularly large, or indeed less time if they are smaller, so do keep an eye on them)
Tomato, Lime and Cardamom sauce
75ml olive oil
6 garlic cloves, finely chopped ( not crushed)
2 green chillies, finely chopped ( deseeded for less heat)
2 small banana shallots, finely chopped ( 100g)
1 x400g tin of plum tomatoes, blitzed in a food processor or blender until smooth
1 tbsp tomato paste
1 1/2 caster sugar
1 1/2 ground cardamom
1 tsp ground cumin
2 limes finely grate the zest to get top and juice to get 1 tbsp, then cut the remainder into wedge to serve
2 tsp dill finely chopped to serve
3. Meanwhile, make the sauce. Put the oil, garlic, chilli and 1/8 teaspoon of salt into a large sauté pan, for which you have a lid, and place on a medium heat. Fry very gently for 8-10 minutes, stirring every now and then, until the garlic is soft and fragrant ( you don’t want the garlic to brown or become crisp, so turn the heat down if necessary). Transfer half the oil, chilli and garlic to a small bowl, leaving the rest in the pan. Add the shallots to the same pan on a medium heat and cook for 5 minutes , stirring often, until soft and translucent. Add the blitzed tinned tomatoes, tomato paste, sugar, cardamom, cumin, lime zest and 1 teaspoon of salt, and cook for 5 minutes, stirring a few times. Add 250ml of water and bring to a gentle simmer, then cook for 5 minutes.
4. Transfer the sweet potatoes, browned side up, to the pan of sauce ( not all of them will fit in the sauce, but that’s fine, just pile them up haphazardly) Turn the heat to low, cover with the lid and continue to cook for 10 minutes.
5. Mix the dill and lime juice with the reserved chilli and garlic oil and frizzle over the sweet potatoes. Serve from the pan, with the lime wedges alongside.
Delicious, I served this with lamb backstraps but as I said at the start this is a great Vegan dish.
Served in my new Mud dish….from their moving sale.
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