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Sweet potato curry

updated

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Ingredients for 3 servings:

  • 2 m.-sized onion(s)
  • 1 garlic, Chinese
  • 1 piece(s) ginger, approx. 3 cm
  • 1 chili pepper(s)
  • 2 large sweet potatoes
  • 1 tbsp coconut oil
  • 2 tbsp, heaped curry powder, Indian
  • 1 small can of coconut milk, 400 ml
  • e.g. salt or soy sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Peel the onions, garlic, and ginger and finely dice them, as well as the chili pepper. Peel the sweet potato and then cut it into bite-sized pieces. Heat the coconut oil in a saucepan and sauté the onions until translucent. Then add the ginger, chili, and garlic. Mix with the curry powder and toast. Add the coconut milk and bring to a boil. Add the sweet potato pieces and simmer on low heat for about 30 minutes. Season to taste with salt or soy sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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