SafePlates

Ingredients

• 2 medium sweet potatoes, peeled and diced (about 1 lb or 450g)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch piece of ginger, grated
• 1 red bell pepper, diced
• 1 can (14 oz or 400 ml) coconut milk
• 1 can (14 oz or 400 ml) diced tomatoes
• 2 tbsp (30 ml) coconut oil
• 1 tbsp (15 ml) curry powder (mild, medium, or hot, according to preference)
• 1 tsp (5 ml) ground turmeric
• 1 tsp (5 ml) cumin seeds
• 1/2 tsp (2.5 ml) chili powder (adjust to taste)
• Salt to taste
• Fresh cilantro, chopped for garnish
• Optional garnishes: toasted coconut flakes, chopped peanuts
• Optional vegetables: 1 cup (30g) spinach or kale
• 1 tbsp (15 ml) lime juice or tamarind paste
• Cooked rice or naan bread, for serving

Instructions

1. Heat the coconut oil in a large pan over medium heat. Add the cumin seeds, curry powder, turmeric, and chili powder, letting them sizzle for a few seconds to release their flavors.
2. Add the chopped onions to the pan and sauté until they start to turn golden, about 5-7 minutes.
3. Stir in the garlic, ginger, and red bell pepper, cooking for another 2-3 minutes until fragrant.
4. Add the diced sweet potatoes to the pan, mixing thoroughly to ensure they are covered with the spices.
5. Pour in the diced tomatoes and coconut milk. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the sweet potatoes are tender and the curry has thickened.
6. If using, stir in spinach or kale and cook until just wilted. Add lime juice or tamarind paste to balance the flavors.
7. Season with salt to taste. Serve the curry hot, garnished with fresh cilantro, toasted coconut flakes, and chopped peanuts, alongside cooked rice or warm naan bread.

Tip

Pair this curry with a simple side salad for a more rounded meal.