Prawn and Sweet Potato Curry

Ingredients

Cooked rice

2 cups

Fresh cilantro

1/4 cup, chopped

Vegetable oil

2 tablespoons

Salt

to taste

Chili powder

1/2 teaspoon

Ground coriander

1 teaspoon

Ground cumin

1 teaspoon

Turmeric

1/2 teaspoon

Curry powder

1 tablespoon

Fresh ginger

1 inch piece, grated

Garlic

2 cloves, minced

Onion

1 large, chopped

Coconut milk

1 (13.5 ounce) can

Sweet potatoes

2 medium, peeled and cubed

Prawns

1 pound, peeled and deveined

Instructions

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the chopped onion to the pan and sauté until it becomes soft and translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, and sauté for another 2 minutes until fragrant.
4. Add the curry powder, turmeric, cumin, coriander, and chili powder to the pan. Stir well to coat the onions in the spices, letting them toast slightly for about 1 minute.
5. Add the cubed sweet potatoes to the pan and stir to coat them in the spices. Sauté for 5 minutes, stirring occasionally.
6. Pour in the coconut milk, stirring to combine all the ingredients. Bring the mixture to a simmer.
7. Cover the pan and let it simmer for about 10 minutes, or until the sweet potatoes are tender.
8. Add the prawns to the pan, stirring to distribute them evenly. Cook for 5 minutes, or until the prawns turn pink and are cooked through.
9. Season the curry with salt to taste.
10. Serve the Prawn and Sweet Potato Curry over cooked rice, garnishing each serving with a sprinkle of fresh cilantro.