Masala Sweet Potatoes

As much as I love spring, I cannot deny that fall is the most glorious season of all. The rich golds and reds are a treat to the eye. Everything seems to be drenched in gold, gorgeous and short-lived.  A couple of weeks from now the trees are going to be bare.  It’s like a grand finale before all you can see is monotones of grays, browns and white. It’s almost unbelievable.

Every other week,  I spend a few hours on a walk with my camera. What started as a photo-walk, has almost become a need, a yearning. The peace and quite is addictive.  It’s not so much for photography anymore, though I do take a few shots here and there. I just enjoy absorbing the moment and let the world go by. I was out today for almost three hours and sat by the pond and watched the ducks wade in water. A cup of coffee in my thermos, and the riot of colors treating my eyes.

In more than one way this hobby has made me a loner. Loner seems to always have a negative connotation,  not sure I agree with the reputation it has. Loner is not lonely and sad, it could be contemplative, fulfilled, thoughtful, blissful and creatively therapeutic. These walks are the most blissful part of my week and what I gather from it, I carry with me for months.

With the nip in the air, I am thinking of warm cozy foods that are so comforting. Warm soups, hot chocolate, warm curries …..it does sound so romantic.

I love sweet potatoes and do think they are very versatile.  I made a dry curry from it, instead of using tomatoes I used charred red bell pepper paste. Loved the texture and the flavor.

2-3 big sweet potatoes washed and diced with skin
2 big red bell peppers
1 big red onion
1/4 cup cream
2 tbsp oil
1 jalapeño pepper
1 tbsp red chili powder
1tsp garam masala
salt  to taste
cilantro for garnish (optional)

Preheat oven to 400F. Dice the sweet potatoes. If you have trouble as it is a very hard root vegetable. Just microwave it for 30-40sec, it does become softer and easier to cut.

Coat them with oil, salt and pepper and roast them for 25-30 minutes, till nice and crispy.

Coat the red bell peppers in oil and roast them on the gas stove top till it is charred. Cover it in aluminum foil and keep aside for 30 minutes. So you can retain all the smoky flavors. Take care when doing this, do not leave it unattended.

Remove from foil, remove the skin and seed and puree it coarsely - keep aside.

Chop the red onions (fine). In 1 tbsp oil, roast the onions and add the red bell pepper puree, roast till you have a nice thick consistency. Add cream. salt and spice and roast some more. Now add the roasted sweet potatoes and sauté, till everything is incorporated. Add the chopped jalapeño and cover it. Serve hot with chapatis.