Spicy sweet potato curry

Ingredients for 4 servings:

• 1 kg sweet potato(s), peeled and diced
• 400 ml coconut milk
• 2 onions, finely chopped
• 2 garlic cloves, finely chopped
• 2 cm ginger, fresh, chopped
• 2 tbsp sunflower oil
• 1 tbsp curry powder
• 1 tbsp caraway seeds
• 1 bunch of mint
• 1 bunch of coriander
• 1 tsp chili flakes, dried

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

simple, vegan, gluten-free

Heat the oil in a large pot. Sauté the onions and chili flakes. Add the garlic and ginger and fry for another 3 minutes, stirring. Add the sweet potato cubes, curry powder, and cumin seeds and sauté briefly. Pour in the coconut milk and season with salt. Cover and simmer for 15-20 minutes over low heat. Finally, garnish the curry with chopped mint and chopped coriander. I like to serve it with jasmine rice. However, the curry can also be eaten on its own. P.S.: This dish also tastes great with pumpkin instead of sweet potatoes.