Sweet Potato and Green Beans with Yoghurt

This is a comforting combination with the coming of Autumn and Winter as the cool winds dry us (and the leaves of the trees)  or when we feel the need of grounding (Vata). Mild spices combine with the unctuousness of warmed yoghurt to settle and calm us.

  • step 1

    Heat the ghee and add the cumin seeds and as they darken a little add the julienne strips of ginger and gently fry until frangrant.

  • step 2

    Peel and cube the sweet potato. Chop the beans into 1 cm lengths. Slice the pepper in to short strips (add some yellow pepper too if you have it).

    Toss the sweet potato in first and brown a little with the spices, then add peppers and beans and coat well in the spicy oil.

  • step 3

    Add enough water to steam the vegetables lightly (not too much). Then add the powders (turmeric and good salt). Put a lid on the pot and cook gently until the vegetables are just a little soft. Then add the garam masala and stir thru.

  • step 4

    When done, take off the heat and allow to settle for a few minutes, then add the yoghurt and stir through gently.

    When serving sprinkle with fresh corinader leaves, and a few almond flakes (optional).