Careme

Instructions

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1. 1.

   Prepare the vegetables and aromatics:

   • Peel 12 oz sweet potatoes and cut into 1/2-inch cubes.
   • Dice 8 oz tomatoes, keeping their juices.
   • Finely dice 4 oz yellow onion.
   • Mince 2 cloves garlic.
   • Grate enough fresh ginger to measure 1 tablespoon.
2. 2.

   Heat 1 teaspoon neutral cooking oil in a medium heavy pot over medium-high heat. Add 8 oz spicy breakfast sausage, breaking it into bite-size chunks. Brown for 5 minutes, then transfer to a bowl; it will finish cooking in the curry. Leave about 1 tablespoon rendered fat in the pot, spooning off any excess.

3. 3.

   Reduce the heat to medium. Add the prepared onion and cook for 5 minutes, stirring frequently. Add the prepared garlic and ginger, 1/2 teaspoon ground turmeric, and 1 teaspoon ground coriander. Stir for 1 minute until fragrant.

4. 4.

   Add the prepared tomatoes and their juices, 2 teaspoons unsweetened tamarind paste, and 1/4 teaspoon Morton kosher salt flakes. Cook for 3 minutes, stirring and scraping the bottom of the pot. The seasoned sausage supplies additional salt.

5. 5.

   Add the prepared sweet potatoes and 1 cup water. Bring to a simmer, cover, and cook over medium-low heat for 15–18 minutes, stirring occasionally, until the sweet potatoes are tender.

6. 6.

   Return the browned sausage and its collected juices to the pot. Simmer uncovered for 4–5 minutes, until the sauce lightly coats the sweet potatoes and the sausage reaches 160°F. Gently crush a few sweet potato cubes against the pot to thicken the sauce if desired.

7. 7.

   Divide the curry between two shallow bowls, keeping the sausage and sweet potato pieces visible, and spoon the tangy tomato sauce over them.

Want more detail? See the temperature guide.