Sweet Potato Curry


Gather this:

  • 1 Yellow or White Onion (chopped)

  • 2 Sweet Potatoes (chopped)

  • 1 cup Broccoli or Cauliflower (Fresh or frozen)

  • 1 (14 oz) can Full Fat Coconut Milk

  • 2 Kovi Kai Ginger Cubes

  • 2 Kovi Kai Turmeric Cubes

  • 2 tbsp Red Curry Paste

  • 1 tbsp Curry Powder

  • 1/2 tsp Salt (or to taste)

  • Pepper (to taste)

  • Rice or Quinoa to serve with (optional, but recommended!)

Then Do this:

Get your rice or quinoa cooking first!

Then, heat a large, deep skillet or wok over medium heat, add a splash of oil or water for sautéing. Add the onions and sauté for about 2 minutes.

Next, toss in the sweet potatoes and broccoli, sauté for another 5 minutes. If using water to sauté, you will need to add more splashes to keep things from sticking.

Add the turmeric cubes, ginger cubes, curry paste, curry powder and salt. Stir until everything is combined.

Pour in the coconut milk and stir again. Allow it to heat up and start to bubble. Then, turn the heat down to low and allow it to simmer for 20 minutes. Check the potatoes with a fork just to make sure you don't need to cook it a little longer.

Serve with rice or quinoa, top with cilantro and or cashew cream.

Note: If you would like a thinner curry add 1/2 - 1 cup vegetable broth or water.

Kima McKiernan