We selected the Indian cuisine and a recipe for sweet potato curry. This recipe was from Satgury Sivayam Subramuniyaswami, Monks’ Cookbook, which was published in 2006 by Himalayan Academy.  

We picked the sweet potato curry since we wanted to make something different than the typical tikka masala or tandoori. Since both recipes can be bought as ready-to-eat meals, it may have lost its authentic look. We both love sweet potatoes and the fact that they have a much higher nutritional value than regular potatoes. Besides this, the recipe contains the ingredients we know as typically Indian such as; caraway seeds, ghee and mustard seeds. Since we aren’t familiar with the recipe, we are really excited to try it out, and see what it tastes like.

This exhibit was created by Hannah Leclair (Year 4, Applied Human Nutrition) and Judith Lesschen (Year 3, Food Science).