⏳ Yield & Time

Yield: 2 servings

Preparation Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

🍽 Ingredients

• From 2 medium sweet potatoes Sweet Potato Peels
• 1 medium, diced Sweet Potatoes
• 1/2 medium, diced Onion
• 1 tbsp Ginger-Garlic Paste
• 1 tsp Curry Powder
• 1/2 tsp Turmeric Powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Coriander Powder
• 1/4 tsp (optional) Chili Powder
• 1 can (13.5 oz) Coconut Milk
• 1 cup Vegetable Broth
• To taste Salt
• 2 tbsp Coconut Oil
• 1 tbsp Lime Juice
• 2 tbsp, chopped Cilantro
• For serving Rice or Quinoa

📖 Instructions

1. 1. Wash and scrub the sweet potatoes thoroughly. Peel them, reserving the peels. Chop the sweet potatoes into roughly 1-inch cubes. (If you're feeling super lazy, you could even leave the peels on some, but they might be a tad tough!).
2. 2. Heat a tablespoon of coconut oil in your large pot over medium heat. Add the chopped sweet potato peels and cook, stirring occasionally, until lightly softened, approximately 5-7 minutes. Don't be afraid to let them get a bit of color; that's adds flavor.
3. 3. Add the diced onion and cook until softened, about 3-5 minutes more. I like to add a pinch of salt at this stage, it helps to draw out moisture from the onions.
4. 4. Stir in the garlic and ginger paste. Cook for another minute, until fragrant. This is my favorite part; the smell is wonderful.
5. 5. Add the curry powder, turmeric, cumin, coriander, and chili powder. (Note: If you're making this for kids, maybe skip the chili powder—or, add a pinch of cinnamon instead!), stir well, and cook for one minute, to toast the spices and release their flavors.
6. 6. Pour in the coconut milk, vegetable broth, and salt. Stir to combine. (This might seem like a lot of liquid, but trust me, it'll all get absorbed)
7. 7. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer gently for 30-40 minutes, or until the sweet potato peels are tender. The sweet potato should be really soft when you poke it with a fork.
8. 8. Use an immersion blender to partially blend the curry to your preferred consistency. I like a bit of texture, so I only partially blend mine. If you don’t have an immersion blender, no worries. Just mash some of the peels with a fork or potato masher if you want a smoother curry.
9. 9. In a separate skillet, heat another tablespoon of coconut oil over medium heat. Add the chopped sweet potato cubes and cook, stirring frequently, until golden brown and tender, about 10-15 minutes. Don’t overcrowd the pan; cook in batches if necessary.
10. 10. Stir in the cooked sweet potato cubes into the curry. Give it a good stir. Add a squeeze of lime juice, some chopped cilantro, and taste, adjusting the seasoning if necessary.
11. 11. Serve hot, over rice or quinoa. Garnish with additional cilantro and a squeeze of lime. Enjoy!

📝 Notes

• Adjust spices to your liking. For a milder curry, reduce or omit the chili powder.
• Feel free to add other vegetables like carrots, peas, or spinach.
• If your curry seems too thick, add a little more vegetable broth or water.
• You can leave out the immersion blender step entirely, if you prefer a chunkier curry