We're now baking with Wildfarmed flour

  • Light Meals
  • Vegetarian

Sweet potato Madras with Dipping Bread


4 x Small White Dough Piece

For the chowder
2 tbsp madras curry paste
1 onion, finely chopped
2 large sweet potatoes, peeled and cut into 1.5cm cubes
900ml vegetable stock
150ml coconut cream
250g cooked beluga or Puy lentils

For the Carrot relish
1 large carrot, grated
4 spring onions, chopped
3 tbsp mint, chopped
1 ½ tsp caster sugar
2 tbsp white wine vinegar
Good pinch salt

For the onion Bhajis
4 med onions, finely sliced soaked in cold water 30 mins
200g gram flour
2 tsp turmeric
2 tsp ground coriander
rapeseed oil for shallow frying

To Serve
Unsweetened coconut yoghurt
Mango chutney
100g washed spinach, Shredded and tossed in a little olive oil and lemon juice


Firstly, defrost the Small White Dough Pieces in fridge overnight covered with oiled film. When ready to use take out of fridge and leave to prove in a warm place until doubled in size. This should take about an hour.

To make the tear and share bread use 4 Small White Dough Pieces. Cut each dough piece in half to create 8 smaller pieces of dough and shape into rolls. Oil an 18cm circular oven proof dish, and a small pot to go in the middle of the bread. Place the rolls into the dish and place the smaller pot in the middle.

Now cover the dough with oiled film and prove for 30 mins. Once proved bake at 200°C for 15-20 minutes until golden brown.

To make the chowder, heat the curry paste in a large pan and cook, stirring well for 2 minutes. Stir in the onion, cover with a lid and steam fry for 5 minutes, stirring occasionally.

Add the sweet potatoes and stock to the pan. Bring to the boil then reduce the heat and simmer for 20 minutes or until the potatoes are just tender.

Stir in the coconut cream and the lentils and season to taste. Set to one side.

To make the carrot relish. Simply toss the carrots, onions and mint together. In a small bowl mix together the sugar, vinegar and salt and pour over the carrot relish. Set to one side.

To make the bhajis. Drain the onions and dry well. Place in a mixing bowl and add the flour, spices, salt and pepper. Stir in approximately 200ml cold water or until you have a thick batter.

Heat the rapeseed oil in a frying pan and when hot, spoon in the bhaji mixture in batches. Fry for 4–5 minutes each side or until golden and cooked through.

Drain on kitchen paper and keep warm.

To serve, ladle the soup into warm bowls and top each with a little coconut yoghurt. Top with the dressed shredded spinach and serve with bhajis, carrot pickle and tear and share bread.

Share Recipe