Ingredients with Measurements:
- 2 large sweet potatoes, peeled and diced into 1/2 inch cubes
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup coconut milk
- 1/2 cup frozen peas
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 1/2 cup shredded coconut
- 1/2 cup chopped cashews
- 2 tablespoons raisins
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons cold butter, cut into small pieces
- 2 tablespoons cold water
Special Equipment Needed:
- Large pot
- Medium skillet
- Baking sheet
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a large pot, heat olive oil over medium heat. Add onion and garlic and cook for 3 minutes, stirring occasionally.
3. Add sweet potatoes, cumin, coriander, turmeric, ginger, cinnamon, cayenne pepper, salt, and black pepper. Stir to combine.
4. Add coconut milk and bring to a boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
5. Add peas, cilantro, and mint and cook for an additional 5 minutes.
6. Remove from heat and stir in shredded coconut, cashews, and raisins.
7. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the sweet potato mixture and cook for 5 minutes, stirring occasionally.
8. In a medium bowl, combine flour and baking powder. Cut in butter until mixture resembles coarse crumbs.
9. Add cold water and stir until a dough forms.
10. On a lightly floured surface, roll out the dough to 1/4 inch thickness.
11. Cut out circles using a biscuit cutter or the rim of a glass.
12. Place circles on a baking sheet lined with parchment paper.
13. Brush tops of circles with a little olive oil.
14. Bake for 20 minutes or until golden brown.
15. Serve warm.
Time:
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Temperature: 375°F
Serving Size: Makes 12 puffs
Nutritional Information:
Calories: 150
Fat: 8g
Carbohydrates: 17g
Protein: 3g
Substitutions for Ingredients
- Sweet potatoes can be substituted with any other type of potato.
- Olive oil can be substituted with any other type of cooking oil.
- Coconut milk can be substituted with any other type of milk.
- Frozen peas can be substituted with any other type of frozen vegetable.
- Fresh cilantro can be substituted with dried cilantro.
- Fresh mint can be substituted with dried mint.
- Shredded coconut can be substituted with any other type of nut or seed.
- Cashews can be substituted with any other type of nut or seed.
- Raisins can be substituted with any other type of dried fruit.
- All-purpose flour can be substituted with whole wheat flour.
Variations:
- Add other vegetables such as bell peppers, carrots, or mushrooms to the sweet potato mixture.
- Add other spices such as curry powder or garam masala to the sweet potato mixture.
- Add other nuts or seeds such as almonds, walnuts, or sunflower seeds to the sweet potato mixture.
- Add other dried fruits such as cranberries or apricots to the sweet potato mixture.
Tips and Tricks:
- Make sure to dice the sweet potatoes into small, even cubes for even cooking.
- Use cold butter and cold water when making the dough to ensure a flaky crust.
- Brush the tops of the puffs with olive oil for a golden brown finish.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes or until heated through.
Presentation Ideas:
Serve the puffs on a platter with a side of yogurt or chutney.
Garnishes:
Garnish with chopped fresh cilantro, chopped fresh mint, or shredded coconut.
Pairings:
Pair with a side of basmati rice or naan.
Suggested Side Dishes:
Serve with a side of roasted vegetables or a green salad.
Troubleshooting Advice:
- If the dough is too dry, add a little more cold water.
- If the dough is too wet, add a little more flour.
Food Safety Advice:
Make sure to store the puffs in an airtight container in the refrigerator and consume within 5 days.
Food History:
Curry puffs are a popular snack in Southeast Asia and are usually filled with a spicy potato mixture.
Flavor Profiles:
This dish has a savory and slightly spicy flavor from the combination of spices.
Serving Suggestions:
Serve as an appetizer or snack.
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Region: Singaporean