Indian · Breakfast

Tamarind and jaggery Sweet Potato Shakshuka

The kind of Indian plate you make on repeat. tamarind and jaggery, a proper slow-cook, and a finish of fresh herbs.

4.7 from 3,410 cooks

Prep12 min

Cook75 min

Serves4

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the tamarind and jaggery elements, and pat the sweet potato dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Indian Members

Indian

This Indian Bites leans on coconut and curry leaf to do the heavy lifting. We braise the...

1 hr 20 min · Medium

Indian Members

Indian

A fragrant take on Lentil Side, built on ginger and green chilli and finished the way we like...

50 min · Easy

Indian Members

Indian

A spiced take on Sweet Potato Cake, built on coconut and curry leaf and finished the way we...

27 min · Easy

Indian Members

Indian

Our tested Slow-Cooked Tofu Chowder: golden, generous, and balanced with tamarind and jaggery....

1 hr 15 min · Medium