This vegetable puree has tamarind concentrate as the secret ingredient and is a great addition to the curry flavor. If you dip your finger in the concentrate you will find it rather sour or tart but this is toned down when added to other ingredients. I added some turmeric to the curry spices as it is meant to be so good for you. This recipe brims with goodness. I roasted the vegetables and then pureed them with the addition of some vegetable broth/stock.
1 sweet potato – peeled and cut into 1″ chunks
8 oz. carrots – peeled and cut into 1″ chunks
1 tbsp. each of cumin, ground coriander and garam masala
1 tsp. turmeric
Pinch of salt
3 tbsp. olive oil (+ one extra halfway through cooking)
1 cup vegetable broth/stock
1 tbsp. tamarind concentrate
Place carrot and sweet potato chunks in a roasting dish.
In a small bowl combine spices and salt with 3 tbsp. olive oil and mix well, then pour over veg. and toss them in this mixture.
Roast in the oven for 1 hour at 350 degrees, but stir after 30 minutes and add another tbsp. olive oil.
Stir tamarind concentrate into veg. broth.
Puree carrots and sweet potato in food processor adding tamarind broth mixture as you go.
