Remember a while back when I mentioned how much I love the restaurant “Real Foods” here in Singapore? I wrote the blog post on Real Foods with all the lovely food we cannot stop eating every time we visit it. One of the dishes we invariably order is a Sweet Potato/Chickpea cake served with grilled asparagus, peppers and beans and some mixed salad greens on the side. The sweet potato and chickpea cake surely has lots of cumin in it (like duh chickpea and cumin are best friends) and is the right balance of sweet and savoury.
My husband is in particular very fond of it and suggested to re-create the same dish by keeping the flavours somewhat similar (Based on our taste buds helping us guess what actually goes inside it). No chickpeas used here since we did not have any on hand. Instead we made a sweet potato mash with paprika and yogurt to create a creamy texture. Asparagus and red peppers were grilled on the side. And most importantly sautéed a bunch of kale with my favourite cumin seeds and 5-spice mix that I have spoken about previously in my roasted eggplant post and Spinach-mushroom veggies gravy post.
Ingredients and Method of preparation:
For the Sweet Potato Mash:
2 sweet potatoes boiled and mashed
1 teaspoon paprika
1 spoon plain yogurt of your choice
Boil and mash the sweet potatoes. Add in the paprika and yogurt. Stir well. Season with salt if you require to do so.
For the Kale Sauté:
Bunch of kale roughly chopped and stems/ribs removed*
1 teaspoon cumin seeds
1 teaspoon 5 spice mix**
4-5 garlic cloves smashed
1 tablespoon olive oil
Salt to taste
Feta cheese to crumble on top
Blanch the chopped kale in hot water – I normally find the kale too hard and make is semi-soft by blanching it. In a deep non stick pan heat in olive oil . Add in the crushed garlic and brown it. Also add in the cumin seeds and spice mix. Then add in the blanched kale and salt. Cover and cook for 5-7 min.
Bunch of Asparagus – I used the baby asparagus
Bell peppers – use whichever colour you like
Grill veggies like beans, asparagus, bell peppers and have some lemon to squeeze on top.
*I buy kale regularly from Natures Glory here in Singapore
This is a very simple dish to put together especially when pressed for time and you need a quick and easy and healthy meal. The flavours of lemon, spices like paprika, fennel seeds, bitter fenugreek seeds and sweet potatoes came out well balanced. I was happy by the fact that the yogurt creates a healthy yet creamy texture in the sweet potato mash. We ate it just like that but adding in a little quinoa (or shredded chicken ) would be a good source of protein. Also it gives you a nice serving of veggies to plate up for the day. Enjoy with a little crumbled feta cheese for added flavour !!