Sweet Potato Curry with Nigella Seeds

Perfect for Vegetarian alternative for a curry night. This sweet potato curry is also a great side dish for your Indian Banquet as an alternative to Bombay Potatoes.  We had this lovely dish with a really hot & spicy Beef Madras, steamed rice, lime pickle & lots of Naan to mop up all the sauces.

Ingredients to serve 3/4 portions or more  as a side dish

1lb/ 450g of sweet potatoes peeled and chopped into large dice
2  onions diced
2 chillies red or green (De seeded) finely chopped
Fresh Coriander (cilantro) around 2tbsp chopped
a spring onion to garnish chopped
1 tbsp vegetable oil
lemon juice to finish

The spices

5 curry leaves

½ tsp of each of the following spices
dried red chilli flakes (optional)
powdered cumin
turmeric
black onion seeds
fennel seeds
mustard seeds
Nigella seeds ( toasted & reserved to sprinkle over)

Par boil the sweet potatoes in salted water for around 8 mins until starting to go tender
Add the oil to a frying pan, heat till very hot add the curry leaves & chilli flakes and cook very quickly to a golden brown, turn down the heat  
Add the chopped onions, fresh chillies, fresh coriander and all the other spices.
Cook on a medium heat until the onions are soft
Add the par boiled sweet potatoes with a 3/4 tbsp of water
Turn the heat to it's lowest setting and continue cooking for around 10 minutes.
Turn out onto a serving dish, squeeze a little lemon juice over & scatter over the spring onions & toasted Nigella seeds.