Ingredients

• 3 sweet potatoes, sliced into 1-inch disks
• 1 large onion, chopped
• 4 garlic cloves, minced
• 3 tomatoes, chopped
• 6 tablespoons of Olive oil for cooking
• 1 tsp chili flakes (optional)
• 1 tsp coriander seeds
• 1 tsp crushed cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp black pepper
• 2 tsp salt

For sauce

• 1 cup vegan yoghurt (without sugar)
• 1 clove garlic, minced
• 1 tsp dried mind + extra for garnish
• 1/2 tsp salt

Procedure

1. Place a large frying pan on medium-high heat and add 6 tablespoons of olive oil. Once the oil is heated, add chopped onion and garlic and saute until caramelized. 
2. Add chopped tomatoes, garlic, salt, chilli flakes, coriander seeds, cumin seeds, turmeric powder, black pepper and saute for 2 minutes until fragrant. 
3. Add 100ml of water and mix well
4. Add the potato disks and mix well
5. At this point, you can continue to cook the sweet potatoes on the stovetop over medium heat or transfer them the oven (bake for 20minutes at 180deg).
   If you prefer to cook on the stovetop, cover the pan, and allow potatoes to cook in their steam for 15 minutes (make sure to rearrange the potatoes every 5min so they can cook evenly) 
6. After 15 minutes, check if the potatoes have cooked (poke with a knife in the centre of a potato disk to test for doneness). 
7. When done, a knife should slide through freely. The tomato sauce should look thick, coating the potatoes, and the water should have evaporated. 
8. If there is still water, remove the lid and increase the heat to high and cook until all water has evaporated (few minutes). 
9. For sauce, mix all the ingredients in a small bowl
10. When ready to serve, drizzle unsweetened plant-based yogurt on the serving dish, arrange potatoes on the dish, and drizzle again with yogurt. Dust with dried mint. 

NOSHI JAN (BON APPETIT)

Serve with naan or chalow (white rice)