Tamarind Sweet Potato & Coconut Rice with Salsa
Make sweet potato the star of the show with this tangy tamarind-glazed stunner. Serve your hasselback sweet potato on a bed of aromatic coconut spiced rice and finish with a chilli and coriander salsa on the side.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Olive oil, Pepper, Salt, Sugar, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger
Peel and finely chop (or grate) your garlic
Chop your creamed coconut finely
Add your basmati rice to an oven-proof dish with the chopped creamed coconut, chopped ginger, chopped garlic, garam masala, ground coriander, vegetable stock mix, sultanas and a generous pinch of salt and pepper
Add 350ml [525ml] [700ml] cold water and stir it all together, then cover tightly with tin foil
Put the dish in the oven for 30-35 min or until all the water is absorbed and the rice is cooked – this is your coconut rice
Whilst the rice is cooking, pierce your sweet potato[es] with a fork, then cook in the microwave for 10-12 min or until fork-tender
Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half
Slice half your green chilli[es] into rounds and finely chop the remainder
Tip: Not a fan of spice? Remove the seeds!
Chop your coriander finely, including the stalks
Add the chopped coriander to a small bowl with the finely chopped chilli (can't handle the heat? Go easy!), the juice of half the lime[s], a drizzle of olive oil and a generous pinch of salt, sugar and pepper
Give everything a good mix up – this is your coriander salsa
Cut the remaining lime into wedges
Combine your tamarind paste with a small knob of butter in a small bowl – this is your tamarind glaze
Carefully cut narrow slices (approx. 1cm apart) into the cooked sweet potato[es], making sure not to cut all the way down to the base – this is your hasselback sweet potato
Add the potato[es] to one side of a tin foil-lined baking tray, spread the tamarind glaze over the top with the back of a spoon and put in the oven for an initial 4-5 min – this is your tamarind glazed sweet potato
After the initial 4-5 min, remove the tray from the oven and carefully add your flaked almonds to the other side of the baking tray
Return the tray[s] to the oven for a final 3-4 min or until the almonds are toasted and lightly golden
Tip: Watch them like a hawk to make sure they don't burn!
To serve, add the coconut rice to your plate and top with the tamarind glazed sweet potato
Top with the coriander salsa, reserved chilli rounds (not a fan of spice? Just add a little!) and toasted flaked almonds
Garnish with a lime wedge and season with a pinch of black pepper
Enjoy!
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Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
100g
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (nut, peanut, sesame).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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