Sweet Potato Curry

Yeeeeeah, food is coming! Everyone be like ‘hey, first recipe…gotta kick ass!’

Nayyyy. It’s everyday but it’s tasty and comforting. And will get you full in no time.

Sweet Potato Curry

WUN sweet potato curry-01

It’s an easy-peasy dish full of flavor. I like it sweet and spicy but of course you can do whatever you want with the recipe and adjust the hotness to your own palate. To taste everything as you go is obvious right? And to cook rice whenever you feel you’re 15 minutes away from finishing too, huh?

So:

  1. Large pot over medium heat, get the oil hot. Spices, pressed garlic and pressed ginger in. Toast and stir for about 2 minutes.
  2. Add onion and a bit of water. Cook until translucent. 
  3. Add coconut milk and bring to a boil. Add sweet potatoes and cilantro. Keep it covered over medium heat until sweet potatoes are fork-soft (around 15 minutes). Stir occasionally. If the curry gets too thick, add a bit of water.
  4. Time to plate! You can sprinkle it with white/black sesame and garnish with some fresh cilantro. 

I like my sweet potatoes so-called Brooklyn-soft. I trust his sophisticated palate.

Best thing about the recipe? You can replace sweet potatoes with carrots, regular potatoes or broccoli. You can add tofu, soy stripes or extra veggies to make it even more filing. Or put some chieve on top, like I did. Change anything you want.Dig in!

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