Mango and Sweet Potato Curry

Ingredients

• Cooked basmati rice (4 cups)
• Salt (1 teaspoon or to taste)
• Fresh cilantro (1/2 cup, finely chopped)
• Lime juice (2 tablespoons)
• Vegetable broth (2 cups)
• Coconut milk (1 cup, full fat)
• Curry powder (2 tablespoons)
• Fresh ginger (2 inches, grated)
• Garlic (3 cloves, minced)
• Onion (1 large, diced)
• Ripe mangoes (2, diced)
• Sweet potatoes (2 large, peeled and diced)

Instructions

1. Heat oil in a large pot over medium heat.
2. Add the diced onion, minced garlic, and grated ginger. Cook until the onion becomes translucent, this should take about 5 minutes.
3. Stir in the curry powder and continue to cook for another minute, making sure to stir constantly to prevent the curry from burning.
4. Add the diced sweet potatoes and ripe mangoes to the pot. Stir well to ensure the ingredients are evenly coated in the curry mixture.
5. Pour in the coconut milk and vegetable broth. Increase the heat to bring the mixture to a boil.
6. Once boiling, reduce the heat and let the curry simmer for about 20 minutes, or until the sweet potatoes are tender.
7. Remove the pot from the heat and stir in the lime juice and finely chopped fresh cilantro. Season with salt to taste.
8. Serve this flavorful curry over a bed of cooked basmati rice and enjoy!
9. Optional: For added heat, serve with a side of spicy mango chutney or a sprinkle of red chili flakes.