📖 Instructions

1. Prep your veggies, my friend! Start by peeling and dicing your sweet potatoes into roughly 1-inch cubes. You want 'em fairly uniform so they cook evenly. Then, finely chop your onion, mince the garlic, and grate that ginger. Take your time here; good knife work makes a difference, and who doesn't love a perfectly prepped mise en place?
2. Heat things up. Grab a large pot or a Dutch oven – my trusty Le Creuset always does the trick – and set it over medium heat. Add your coconut oil (or any cooking oil you prefer). Once it's shimmering, toss in the chopped onion. Sauté it for about 5-7 minutes, stirring occasionally, until it's softened and turns beautifully translucent. You're building the flavor base here, so don't rush it!
3. Aromatic magic! Now, add the minced garlic, grated ginger, curry powder, turmeric, and red pepper flakes (if using, and adjust to your spice preference!). Stir constantly for about 1 minute. The kitchen will start to smell absolutely heavenly – that's how you know you're doing it right! Be careful not to burn the spices, or they'll get bitter.
4. Sweet potatoes in! Add your diced sweet potatoes to the pot. Give everything a good stir, making sure those vibrant spices coat all the potato cubes. Let them cook for another 3-4 minutes, just to absorb some of those amazing flavors.
5. Liquids and simmer. Pour in the vegetable broth and the full-fat coconut milk. Oh, and a little tip: if your coconut milk has separated, just give the can a good shake before opening. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork.
6. Stir in the spinach and lime. Once the sweet potatoes are tender, stir in the fresh spinach. It'll wilt down pretty quickly, usually within 2-3 minutes. Remove the pot from the heat and stir in the fresh lime juice. This really brightens up the whole dish, giving it that little "zing"!
7. Taste and adjust. This is important! Taste your curry and adjust the seasonings as needed. Does it need a pinch more salt? A little more lime? Maybe a dash more red pepper flakes for an extra kick? Make it perfect for *you*.
8. Serve it up! Ladle the hot sweet potato coconut curry over your favorite grain – rice, quinoa, you name it. Garnish generously with fresh cilantro. And if you have some on hand, a sprinkle of chopped cashews or peanuts adds a lovely crunch. Enjoy your delicious, heartwarming meal!