To serve four people, the dish could be done in fifty minutes, 15 minutes for propeparation and 35 minutes for cooking. The basic ingredients include 2 onions, 2 tbsp vegetable oil, 1 tbsp cumin seed, half tbsp dried chilli flakes, 750g sweet potato, 25g knob ginger, 1 garlic clove, 400g can chopped tomatoes, 200ml water, 200g frozen petits pois, and 50g coriander.
First of all, halve, peel and thinly slice the onion. Heat the oil in a spacious saute pan and stir in the onion with the cumin seed and chilli flakes. Cook, stirring regularly, over a medium-low heat for 10 minutes. Then peel the sweet potato and cut into bite-sized chunks. Peel the ginger and slice into thin scraps. Peel, chop and crush the garlic to a paste. Stir ginger and garlic into the onions with the sweet potato. Cook for ten minutes, stirring a few times, then add the tomatoes and water. Bring to the boil and simmer for ten minuyes or so until the aweet potato is tender. Add the peas, salt to taste and simmer until the peas are done. Chop the coriander and stir through the curry.
Serve it with rice, or rolled in a chapattis with yoghurt and lime chutney.