Swift Sweet Potato Curry
Servings: 4 bowls
Ingredients
- 1 tablespoon curry powder
- 1 teaspoon sea salt
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground turmeric
- pinch of cayenne optional
- 1 medium yellow onion finely diced (about 1 cup)
- 1 cup filtered water divided
- 14- ounces full fat coconut milk
- 2 large sweet potatoes peeled and diced into 1/2-inch cubes (about 4 cups)
- 2 green onions trimmed and thinly sliced
- 1/4 cup fresh cilantro stemmed and finely chopped
- 4 cups cooked brown basmati rice for serving
- 1 lime for spritzing
Instructions
- In a large pot over medium heat, toast the spices for 30 seconds while stirring constantly. Add the onion and 1/3 cup of the water then cook for 5 minutes, until translucent.
- Whisk in the coconut milk and the remaining 2/3 cup water, and bring to a boil.
- Add the sweet potatoes, decrease the heat to medium-low, cover and rapidly simmer for 15 minutes, until potatoes are fork tender. Stir occasionally while cooking.
- Spoon the curry into bowls with warm basmati rice. Top with a squeeze of lime juice, scallions and cilantro. Serve warm with whole grain naan and enjoy!
Notes
Click Here for Nutrition Facts
Nutrition Facts are for 1/4th of recipe