Sweet Potato & Mushroom Masala with Fresh Turmeric

By Chez_Alexander

From The Pantry, Seattle, WA. Served as a filling for Indian dosa.

Ingredients

• 1 large orange sweet potato, cut into large chunks
• 2 TBS coconut oil
• 1 small onion, diced
• 1 tsp sea (or kosher) salt
• 1 TBS sambar masala
• 2 Serrano chiles, seeds removed, sliced thin
• 3 1/2 oz maitake mushrooms, cut or broken into bite-sized chunks
• 10 curry leaves
• 1 TBS grated fresh turmeric
• 1/2 cup chopped cilantro
• Juice of 1 lime

Preparation

Step 1

1. Boil the sweet potato in generously salted water until tender (start with cold water). Cool and mash lightly, leaving some chunks.

2. Heat coconut oil over medium heat. Add onion and salt and saute gently until caramelized, about 20-30 minutes.

3. Pull onions over to the side and add sambar masala and toast in the pan until it smells fragrant, about 20-30 seconds.

4. Add the maitake mushrooms and serrano chiles, stir, and then spread out and let the mushrooms caramelize in the pan, about 10 minutes.

5. Sprinkle on the curry leaves and stir while they snap and crackle in the pan.

6. Add the turmeric, cilantro, lime juice, and cooked sweet potato cubes and mix around. Turn off the heat.

Makes 4 servings.