HERMITAGE GREEN’S SWEET POTATO CURRY

Posted on: 21 February 2014 No comments

There are certain deeds and actions that a band can do to earn themselves extra themselves extra privileges. Such as putting the name of a venue into your album title.  Limerick lads Hermitage Green have recently done such a thing. Their most recent recording, “Live at Whelan’s” has ensured that all five band members are now allowed special “lock in” rights.  And I can’t deny or confirm this next statement but apparently, “The Whelans are calling their first born Hermitage and everything.”

2013 was a breakthrough year for these cheeky chappies. Their performance at the Electric Picnic was witnessed by 6,000 and garnered them huge praise and an extra gazillion hits on their YouTube channel.  Then in the latter half of the year they did a UK tour with The Pogues. All systems are go at the moment as they gig round the country with a grand finale in The Academy on February 27th. After that Dublin show they’re travelling  to Canada for more shows before hitting the studio in Nashville to get some recording down. That would appear to be a great city to help them hone their strong acoustic sound.

Vocalist Dan is very keen on Indian Food since he found himself there on a long break. It’s where he picked this here sweet potato recipe he’s shared with us.   But it wasn’t all curry fueled fun and games in Asia. “I spent some time in a National Park staying in a jungle lodge. There was absolutely no electricity or contact with the outside world. Whilst there I drank a can of cider that had been left in the sun for nearly an hour. Horrific.” I hope he received some counseling.

Hermitage.

INGREDIENTS:

2 large sweet potatoes, sliced evenly

1 large Spanish onions, chopped

1 bag of baby spinach, washed
1 tablespoon of sunflower oil
2 tablespoons curry powder
1 tablespoon cumin
1 teaspoon cinnamon
1  can chickpeas, drained and rinsed
250 ml  water
1 can diced tomatoes
1/4 cup chopped fresh coriander

Basmati rice to serve

METHOD:

Heat your oven to 180 degrees. Peel the sweet potatoes and roast them for 15 minutes. Remove and set aside.
As the sweet potatoes cook, heat the oil over medium heat in a pot.
Throw in the onions and sauté 2-3 minutes, or until they turn clearer in colour.
Next, drop in all the spices and stir to coat the onions evenly with spices.
Add tomatoes and the chickpeas, stir to combine.
Drop the water in and raise the heat up to a strong simmer for about a minute or two.
Next, add the fresh spinach, a couple handfuls at a time, stirring to
coat with cooking liquid.
When all the spinach is added to the pan, cover and simmer until just
wilted. It will only take a couple of minutes.
Add the cooked sweet potatoes to the liquid, and stir to coat.
Simmer for another 3-5 minutes, or until flavors are well combined.
Transfer to serving dish, toss with fresh coriander, and serve hot with basmati rice.

This piece is also available to read in The Ticket with The Irish Times.

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