Indian Sweet Potato Bowl (Spiced Sweet Potatoes)

• 150 g Basmati rice
• 450 g Sweet potato, firm, unblemished
• 1 medium Yellow onion
• 2 tbsp Rapeseed oil
• 2 cloves Garlic
• 10 g Ginger root, fresh
• 1 ½ tsp Ground cumin
• ½ tsp Ground turmeric
• 1 tsp Ground Kashmiri chili
• 1 medium Lemon, juicy
• 15 g Fresh coriander, bright and fresh
• 1 tsp Fine sea salt
• 450 ml Water
• ¼ tsp Black pepper

1. Rinse the basmati rice in a colander until the water runs mostly clear. Tip into a saucepan with the water and 0.5 tsp of the fine sea salt, bring to the boil, then cover and simmer on low for 10 minutes. Take off the heat and leave, covered, for 10 minutes to finish steaming.
2. Meanwhile, peel the sweet potato and cut into 2 cm cubes. Peel and finely slice the yellow onion. Peel and finely grate the garlic and ginger root.
3. Heat the rapeseed oil in a large frying pan over medium heat. Add the onion with a pinch of the remaining fine sea salt and cook for 6 to 8 minutes until softened and starting to turn golden. Stir in the garlic and ginger and cook for 1 minute until fragrant.
4. Add the sweet potato, ground cumin, ground turmeric, ground Kashmiri chili, the remaining fine sea salt, and the black pepper (if using). Stir well to coat, then add a small splash of water from the measured amount if the pan looks dry. Cover and cook for 12 to 15 minutes, stirring occasionally, until the sweet potato is tender and lightly caramelised in spots.
5. Finely chop the fresh coriander. Zest the lemon, then cut it in half and squeeze in the juice. Take the pan off the heat and stir in the lemon zest, lemon juice, and most of the coriander, saving a little to finish.
6. Fluff the rice with a fork and divide between two bowls. Spoon the spiced sweet potatoes over the top and scatter with the remaining coriander. Taste and add a little more lemon juice if you want it brighter.

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