Duck and sweet potato curry recipe

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  • Serves 1
  • 40 mins to prepare and 30 mins to cook
  • Healthy
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Customer recipe by Martin D'sylva
Added 71 months ago

Start by making the Pilau Rice first, using a saucepan that will hold at least twice the volume of the rice, heat the Ghee on a medium heat. Once hot stir fry the whole spices (except the saffron) for about 30 seconds.

Quickly add the rice and stir so that it is coated with the ghee and spices. Add the water and bring to the boil, lower heat to simmer and cover the pan. Cook for up to 8 minutes removing from the heat when the water has been absorbed. Fluff rice up with a fork and stir in the saffron.

Leave covered for up to 45 minutes until ready to serve.

For the deep fried spicy cauliflower, heat enough oil in a saucepan to cover the cauliflower. While the oil is heating par boil the cauliflower for 5 minutes. Also, while the cauliflower is boiling mix the dry ingredients in a bowl. Generously coat the cauliflower with the dry mixture.

When the oil is hot (test with a piece of bread - if it floats and starts to cook immediately, it is ready). Deep fry the cauliflower until it is golden in colour. Drain on kitchen towel before serving.

For the duck and sweet potato curry, heat oil in a wok on a high heat. When hot add the whole spices and cook until they crackle and pop (this is when all of the wonderful flavours are released).

Turn the heat down and cook the onion, garlic, and ginger for a couple of minutes to soften but not brown. Add the ground spices and tomato puree with a small amount of water to avoid them from burning. Stir and cook for a minute and then stir in the duck breast strips.

Add the chopped tomato, remaining water and sweet potato. Stir, season to taste, cover and simmer for 8 to 10 minutes. Uncover for the last minute or so to thicken, then serve.

Finally to make the yogurt and mint dip, just mix the yogurt and the chopped mint to make a dip for the spicy cauliflower.

Tips: Cut a cross through the skin on the under side and immerse the tomato in boiling water for 1 min, and the skin will almost fall off. Or use tinned chopped tomatoes.

Some people claim that you should not use curry powder. I disagree as they are only a mixture of spices that you may otherwise use. I have made my own roasted spice mixtures such as garam massala, in the past and it is much more convenient to buy them pre-made.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • For the rice
  • ½ tbsp - Ghee
  • 125g - Pure Basmati Rice - pre soaked and rinsed
  • 225ml - Water
  • 2 - Green Cardamom Pods
  • 1 - Bay Leaf
  • 2 - Cloves
  • 1 - Star Anise
  • ½ tsp - Black Cumin Seeds
  • ½ tsp - Fennel Seeds
  • 1 piece - Cinnamon Bark
  • 15 - 20 strands of saffron
  • For the spicy cauliflower
  • 6 cauliflower florets
  • 50g gram flour (chickpea flower)
  • 1tbsp coarse semolina
  • ½tsp fennel seeds
  • 1tsp cumin seeds
  • 1tsp hot chilli powder
  • ½tsp salt
  • ½tsp black onion seeds
  • vegetable oil, to deep fry
  • For the duck and sweet potato curry
  • 200g pack sliced duck breast fillets
  • 1 small sweet potato, sliced 2-3mm thick and halved into semi-circles
  • 1 fresh tomato, skinned and chopped
  • ½tsp black peppercorns
  • 1 bay leaf
  • 1 pinch black mustard seeds (optional)
  • ½tsp cumin seeds
  • 2 green cardamom pods
  • ½ medium onion, finely chopped
  • 1 garlic clove, chopped
  • 2tsp chopped ginger
  • 1tsp hot curry powder
  • ½tsp turmeric
  • 1tbsp tomato puree
  • 200ml water
  • For the yogurt and mint dip
  • 2tbsp Greek yogurt
  • 1tbsp freshly chopped mint leaves
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