Recipe Vortex

4 tbsp canola oil

6 cloves

1 star anise

20 black peppercorns

3-inch cinnamon stick

2 tsp cumin seeds

6 garlic cloves, minced

1¾-inch piece of ginger, peeled and grated

5 tbsp white wine vinegar

¾ tbsp kashmiri chili powder

2 medium onions, thinly sliced

1 tsp salt

1 tsp sugar

14 oz can crushed tomatoes

2 lb sweet potatoes, peeled and cut into 1-inch chunks

chickpeas (optional)

Heat 1 tbsp of the oil in a large frying pan over medium heat. Once hot, add the cloves, star anise, peppercorns, cinnamon stick, and cumin seeds. Fry for 2 minutes, or until fragrant and toasted. Remove from the heat.

Place the spices in a spice grinder and grind them to a powder. Add in the garlic, ginger, and vinegar, Grind again until the mixture forms a smooth paste. Remove to a bowl and stir in the chili powder.

Place the remaining oil in the same pan that you used to toast the spices. Add in the onions and saute for 15 minutes, or until browned and caramelized. Add in the spice paste, salt, and sugar. Saute for a few minutes so that everything is well combined. Add in the crushed tomatoes along with 1 cup of water. Put a lid on the pan and cook for 5 minutes. Add in the sweet potatoes.

Bring the curry to a boil and then lower and simmer. Cook, covered, for 20-25 minutes or until the sweet potatoes are completely tender. Serve with yogurt and basmati rice.