I think I somewhat improved on my Curried Sweet Potatoes & Green Beans dish by adding tofu to it. The tofu needs to be seared on its own to make sure it has the right crispy texture to offset the mushiness of the sweet potatoes. The seasoning: curry powder, coriander powder, cayenne pepper, coriander seeds and cumin seeds. Lemon juice and butter get mixed in with the beans.
I'm still not that great when it comes to cooking sweet potatoes though; they either turn out slightly undercooked, or overly mushy. I've been sautéing them in a pan with the spices, then adding some water to make sure they cook through. I guess the trick is to not be lazy and check them more often to make sure they're just cooked. Or maybe I'll try roasting them next time...
Except that I'm kind of bored with these curry spices. I need a new delicious spice combo. Suggestions welcome!
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