This dish has it all, savory. sweet, nutritious and delicious! It has versatility in that it can be served over rice, quinoa, couscous, rissoto, or even served alone!
2 peeled and cubed sweet potatoes
Two cloves of Garlic
1 Shallot (sliced)
1 Sweet onion (coarsely diced)
1 tsp Coconut oil (or other cooking oil)
2 T. Curry powder
1 T. Cumin
Red pepper flakes, Turmeric, Salt and Pepper to taste (a dash of each to start)
½ t. Coriander
Ginger (fresh 1 inch cube peeled and finely chopped or grated, or about ¼ t of powdered)
Fresh Basil, chopped and whole leaves
Half lemon (halved again)
1 can (13.66 oz) Coconut milk (full fat)
1 cup Chicken or veggie broth
1. Sauté the cubed sweet potato in the coconut oil (if using fresh ginger add now as well). Look for a slight browning of the outside so that the natural sugars are caramelized. Add in the garlic and onions. I really like onions and shallots, it may seem redundant to have both, but the onions give more substance to this dish and the shallots are rich in antioxidants.
2. As the onions begin to turn translucent add in the chicken or veggie broth and simmer, allowing the sweet potatoes to fully cook. Squeeze the lemon and add the pieces to the pan. (You can eat the lemon pieces but I recommend taking them out before serving) This is an excellent time to add in the spices, starting with a healthy dose of curry powder, and fine-tuned with the other spices.
(The amounts given in the recipe are just a general guideline, feel free to experiment! I love the anti-inflammatory properties of turmeric so I tend to add a fair amount extra. A little extra cumin gives the curry an earthier flavor that really compliments other flavors well, most curry powder doesn’t have enough in my opinion. Coriander gives the curry that fruity and lighter flavor, with floral aromas as well.)
3. Add in the coconut milk, full fat if you like a creamier curry, reduced fat if you want it thinner. Bring to a simmer again, adding in several whole leaves of basil. Right before serving add in the sliced shallots and chopped basil for an extra accent.
(For a heartier curry, try adding broccoli, spinach, or chickpeas)