Sweet Potato Curry

Recipe from Chef Christophe Nedellec, Restaurant Tomate et Chocolat, Nevers. To be enjoyed with a Pouilly-sur-Loire Les Binerelles.

For 8 people

• 1 kg sweet potatoes

• 1 liter coconut milk 

• 2 red onions 

• 2 shallots

• 300 grams cooked chickpeas

• 2 tablespoons sweet curry 

• 400 grams basmati rice

Steps

Peel the sweet potatoes. Cut them into large pieces about 2 cm wide. 

Cook in salted boiling water. Do not overcook, they should not be mushy.

Drain and set aside. 

Finely mince the shallots and onions. Sweat them without browning in olive oil.

Add the previously cooked chickpeas, coconut milk and curry (adjust amount of spice to your taste). Heat together then add the sweet potatoes.

Season with salt and pepper.

Presentation

Serve on a plate of hot basmati rice. Add chopped chives.

The Chef

After a 3-year course at the Bocuse institute in Lyon, Christophe Nedellec gave himself the opportunity to discover other cultures and cooking styles. After several seasons in France, he traveled to Australia, England, Canada and the USA, where he enriched his techniques and knowledge of local products and condiments

Back in France, he worked in the family restaurant and finally decided not to take it over, but to create his own restaurant.

« Tomate et Chocolat » was entirely designed by him and created in 2010. The idea was to have an open kitchen in the dining room.

There, with his team, he tries to work as many local products as possible (Charolais beef,, local mushrooms, fish from the covered market, located next to the restaurant…).