Creamy Sweet Potato Curry

Ingredients

Olive oil

2 tablespoons

Onion

1, finely chopped

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Curry powder

2 tablespoons

Cumin

1 teaspoon

Coriander

1 teaspoon

Turmeric

1/2 teaspoon

Cayenne pepper

1/4 teaspoon

Sweet potatoes

2 large, peeled and cubed

Coconut milk

1 (14-ounce) can

Vegetable broth

2 cups

Lime juice

1 tablespoon

Salt

to taste

Fresh cilantro

for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the finely chopped onion, minced garlic, and grated ginger to the pot. Sauté for about 5 minutes, or until the onion becomes translucent and aromatic.
3. Stir in the curry powder, cumin, coriander, turmeric, and cayenne pepper. Make sure the onion mixture is well coated with the spices.
4. Add the cubed sweet potatoes to the pot. Stir well to combine with the spiced onion mixture.
5. Pour in the coconut milk and vegetable broth. Bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the sweet potatoes are tender and the flavors have melded together.
7. Remove the pot from the heat. Stir in the lime juice and season with salt according to your preference.
8. Ladle the curry into bowls. Garnish with fresh cilantro before serving. This curry is best enjoyed with warm, fluffy basmati rice or naan bread.