Sweet Potato Leaf and Day Lily Curry

Ingredients: 

• 500g kilo sweet potato leaves

• 5 day lily flowers and buds

• 1 tbsp soy sauce

• 1 tbsp veg oil

Sauce:

• 1 tbsp veg oil

• 1 onion

• 4 garlic cloves

• 1 tbsp ginger

• 2 tbsp tomato paste

• 1 heaped tsp coriander, cumin, turmeric and curry powder

• 6 kaffir lime leaves

• 1 handful of curry leaves

• 1 stalk of lemongrass (optional)

• 1 tbsp sugar

• 1 tsp salt

• 1 1/2 cups coconut cream

• 1 cup water

• 2 cups basmati Rice

• Handful of dried shallots

Method: 

1. Make the curry by pulsing the oil, onion, garlic and ginger into a fine paste and sauce until fragrant

2. Add the tomato paste and species and fry them for a couple of minutes

3. Pound the lemongrass with a pestle and add it with the curry and kefir lime leaves, and all other ingredients.

4. Simmer on low for an hour or so, adding more water if it gets too thick.

5. Cook the rice in a rice cooker

6. Blanch the sweet potato leaves then strain them

7. Heat the oil in a frying pan and finish off the sweet potato leaves by frying them with the day lilies and soy sauce. Only fry for a couple of minutes tossing them around.

8. When ready to serve push the sauce through a fine sieve to remove the pulp.

9. Serve by tipping a cup of rice on the plate with an up side down bowl.

10. Place the fried leaves and day lilies on top and pour sauce around the sides.

11. Finish with the dried shallots on top for crunch.