Indian-Spiced Quinoa Cakes with Tomatoes

Ingredients

• 400 gram (12½ ounces) kumara (orange sweet potato), peeled, cut into 4cm (1½-inch) cubes
• 2 cup (500ml) water
• 1 cup (200g) white quinoa
• 1/3 cup (80ml) olive oil
• 1 medium_piece (150g) onion, chopped finely
• 2 clove garlic, crushed
• 4 centimetre (1½-inch) piece (20g) fresh ginger, grated finely
• 1 fresh long red chilli, chopped finely
• 1 1/2 tablespoon indian curry powder
• 1/3 cup fresh coriander (cilantro), chopped
• 1 free-range egg
• 1/4 cup (40g) wholemeal plain (all-purpose) flour
• 1 tablespoon olive oil, extra
• 500 gram (1 pound) ripe roma (egg) tomatoes,
• 1 tablespoon yellow mustard seeds
• 2 tablespoon fresh curry leaves
• 2/3 cup (190g) greek-style yoghurt
• 2 cup (40g) baby asian salad leaves