Indian sweet potato with ginger

A flexibile meal, commonly eaten as breakfast, however equally enjoyable at any time of the day or even as part of a larger meal.

Preparation Time: 15 min.
Cooking Time: 15 min.
Servings: 4

Nutritional Information (Amount per serving)

Protein 2.75 g

Carbohydrates 38.5 g

Dietary Fiber 3.1 g

Fat- Total 3.9 g

Saturated 0.5 g

INGREDIENTS

4 sweet potatoes, peeled and cubed
½ teaspoon cumin seeds
1 tablespoon olive oil
½ teaspoon mustard seeds
½ red onion, peeled and finely sliced
Ground black pepper
½ teaspoon cayenne pepper
2 teaspoons fresh grated ginger

PREPARATION

Cover the potatoes in large pan with water and bring to boil. When they are tender (after approx. 5-7 minutes) drain and set aside to cool a little. Pour the oil into a large frying pan and (over medium heat) add all the seeds and spices (except the ginger) and stir . After 10 seconds, lower the heat and add the ginger, potatoes and onions. Stir well for 5 minutes until they are golden but do not let them burn.


Courgette Balls	Potato, Sweetcorn and Pepper Tortilla	Baked Potatoes
Try this dish as a starter or a light lunch, simply with the addition of salad, pita bread and greek yoghurt dip.	Known in Italy as a frittata, or in Spain as a tortilla, a flat omelette can be served hot or at room temperature, at any meal. Take a tip from Spanish tapas bars and serve it cut into bite-size pieces. This recipe also works very well with sweet potato or squash instead of potato.	This traditional Uk-based home-made meal is ideally executed with even, brown skin-toned potatoes without any significant bruises, discoloured spots or sprouts. Opt for potatoes with uniform shapes and sizes; they'll cook more evenly and get done at the same time.