Wash the sweet potatoes and wrap with plastic wrap. Microwave until soft and cut into 1 cm cubes. Roast the walnuts in the toaster oven and roughly chop. Cut the ham into 1 cm squares. Peel the hard part of skin off the asparagus and cut into 1 cm pieces before boiling.
Combine the ○ marked ingredients thoroughly.
Combine the raisins with the ingredients in Step 1. Coat with the sauce in step 2 and serve on a plate. It's also nice to serve with bread slices, tortillas, or crackers.
Story Behind this Recipe
Raisins's sweetness goes well with spicy curry flavor. I combined them with seasonal sweet potatoes and also add the walnuts for the crunch. Grated garlic brings out the flavor.
Walnuts taste and smell better when roasted. Watch the walnuts carefully since it burns easily. You can use kabocha squash instead of sweet potatoes.