Madhur Jaffrey's World Vegetarian continues its reign in my kitchen as the ultimate go-to cookbook. It really does seem like no matter what vegetable, grain or protein (vegetarian protein of course!) I have, I'll be able to find something delicious to make from this cookbook, without having to make another run to the grocery store. My latest recipe adventure from the Jaffrey book is Cheryl Rathkopf's Sri Lankan Sweet Potatoes with Cardamon and Chiles (Bathala Theldala).
I initially purchased the sweet potatoes with the intention of making a sweet potato and leek casserole from a recent Vegetarian Times, but the local Whole Foods was out of leeks! I am glad that I decided to keep the sweet potatoes in my cart though because Rathkopf's recipe produced an AMAZING result. The dish was spicy, and the onions, curry leaves, cinnamon and cardamom gave the dish other interesting flavors. I not only ate this dish for dinner the night that I made it, but also for breakfast, a snack and dinner the following day (and lunch the day after that). I did not make any serious modifications to the recipe, but I did reduce the amount of onions and curry leaves used (2 onions, and maybe 10 fresh curry leaves) because I thought my two sweet potatoes (which were of the white variety) were smaller than the "very large" ones called for in the recipe. I loved the dish so much that I bought sweet potatoes again this past weekend to make it again this week! Another bonus is that this recipe could not be easier to make, so I definitely recommend (again) that readers check out World Vegetarian.
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