I almost passed on this one, but could not! On an experimental lark, I tried these Sweet Potatoes with shallots and crushed coriander seeds and was very surprised at how flavorful, this simple creation turned out to be. The coriander shone and danced in harmony with the sweet and savory notes of the shallots, a little bit of cayenne, ginger and some fresh lemon juice and we were in business. I have used a combination of white and orange sweet potatoes here. It is worth noting that the orange variety is really sweet potatoes not yams. The difference is that yams are deeper in hue, sweeter and somewhat squishier when cooked.
I actually took a day off today, as as usual with a mid week day off, most of the day was devoted to running around. I did buy a new car, I know, after a decade that is almost noteworthy. If it was not such a wet and crummy day, I would have posted pictures of my new wheels.
There is a lot of back and forth on social media and everyone has something to say about the Paris Attacks, I will say two things. My life has not stopped because of it, so I will not pretend that it has, not even to feed that popular frenzy. Now, the second thing I am very impressed by is how generally inclusive all the people in France sound. I noticed the same tenor when this happened in Canada, this is so different from the tenor of things closer to home and possibly a lesson we in the United States could learn about true multi-cultural societies.
Without much fuss and fanfare, I offer you an incredibly simple and flavorful dish, that will work well on any harvest table. Well, this dish went through two iterations and it was the garam masala that sealed the deal, amazing what a difference a little additional flavor makes.
A simple very flavorful and healthy creation with sweet potatoes, shallots and coriander.
- 2 tablespoons olive or coconut oil
- 1 teaspoon nigella or cumin seeds
- 2 medium sized shallots, thinly sliced
- 1 tablespoon freshly grated ginger
- 6 to 8 sweet potatoes (white and orange), peeled and cubed
- 1 teaspoon salt or to taste
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 teaspoon freshly ground garam masala
- 1 or 2 teaspoons fresh lime or lemon juice
- Slivered almonds (optional) and chopped cilantro to garnish
- Heat the oil and add in the nigella or cumin seeds and wait until they sizzle. Add in the shallots and cook for about five minutes, until the shallots are beginning to turn pale golden.
- Add in the ginger and stir well.
- Add in the sweet potatoes, salt, ground coriander, cayenne pepper and black pepper and mix well.
- Cover and let the potatoes cook on low heat for about 20 minutes.
- Remove the cover, stir well. Add in the garam masala and mix well.
- Sprinkle with the lime juice, garnish with the slivered almonds if using and cilantro and serve.