Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel 2 large sweet potatoes (approximately 800 grams) and cut them into 1-inch cubes.

2. 2

   In a large bowl, combine the diced sweet potatoes with 200 ml of full-fat coconut milk, 2 teaspoons of Sri Lankan roasted curry powder, 1 teaspoon of turmeric powder, 0.5 teaspoon of red chili powder, 1 inch of grated fresh ginger, 2 minced garlic cloves, 1 green chili slit lengthwise, 10-12 fresh curry leaves, 1 teaspoon of salt, and 0.25 teaspoon of black pepper, mixing well to coat all pieces evenly.

3. 3

   Transfer the seasoned sweet potato mixture into a vacuum-sealable bag, arranging the sweet potato in a single layer if possible for even cooking, then remove all air and seal the bag completely.

4. 4

   Preheat a sous-vide water bath to 85 degrees Celsius (185 degrees Fahrenheit), then carefully submerge the sealed bag containing the sweet potato into the preheated water bath and cook for 2 hours until the sweet potatoes are tender.

5. 5

   Once cooked, carefully remove the bag from the water bath, open it, and transfer the sous-vide sweet potato and its infused liquid to a serving dish.

6. 6

   In a small pan, heat 1 tablespoon of coconut oil over medium heat, then add 0.5 teaspoon of mustard seeds and allow them to splutter before adding 0.25 thinly sliced red onion, 2 broken dry red chilies, and 5-6 fresh curry leaves, frying until the onion is softened and fragrant, about 2-3 minutes.

7. 7

   Pour the hot tempered ingredients over the cooked sweet potato and its sauce, gently stirring to combine and infuse the flavors.

8. 8

   Serve the Sous Vide Sri Lankan Spiced Sweet Potato warm as a vegetarian main dish or a vibrant side, garnished with a few extra fresh curry leaves if desired.