— Cook It Like Lilian

This dish appeared on a german magazine in November 2010 and was already cooked here by me. The smell of the fresh pestled cumin is absolutly georgous. Everytime I cook indian dishes and use cumin or other spices I love the smell of it. And as you might know the cuisine of South Africa is highly influenced by the indian cuisine. The raisins complete the dish perfectly.

Last year I ate it with sheep’s joghurt and it was really fine and well balanced. Now I had to take soy joghurt from Alpro and it tasted ugly because it was sweet. I think I have to figure out now how I can make sour joghurt or where to buy it.  For those of you who like a little heat in their dish add a cored and diced ½ red chili. Then I guarantee you need soy joghurt I left chili and cilantro.

Ingredients (Serves 2):

• 1 onion
• 1 clove of garlic
• 30 g fresh ginger or 1-2 tsp. minced ginger paste
• ½ red chili, cored (if you can handle, I can’t)
• 500 g sweet potatoe (1 big one)
• 1-2 tbsp. vegetable oil
• 1 tsp. curry powder (maybe garam masala works too)
• ½ tsp. fresh ground cumin
• 400 ml warm vegetable broth
• 250 g green beans, fresh precooked (for 10 minutes) or canned
• 1-2 tbsp. raisins (to taste, I love raisins)
• a few dashes of lime juice
• 2 tbsp. diced cilantro
• 150 g soy joghurt (sourly!!)

Preparations:

• Peel and dice onion, ginger, chili and garlic. Peel the sweet potatoe and cut into cubes of 1 cm.
• Heat the oil in a skillet and add the onion, garlic, chili and ginger. Stir-fry for 2 min. before you add the sweet potatoe cubes. Fry for another 2 min.
• Add the curry powder and ground cumin to it and let roast some time.
• Then give the warm vegetable broth to it and bring to the boil. Cover and cook for 12 minutes or less (depending on the beans).
• Add the raisins and green beans and cook for 5 minutes.
• Season with salt and lime juice. If you left the chili (allergy like me) add some fresh ground black pepper.
• Serve on a plate and garnish with chopped cilantro and (sourly) soy joghurt.