Curried Sweet Potatoes in Coconut Milk

Time

Prep 10 min · Cook 30 min · 40 min total

Difficulty

medium

1. 1

   Peel the sweet potatoes and cut them into 1 inch cubes. Place the cubes in a colander and sprinkle liberally with salt.

2. 2

   Let stand 10-15 minutes. Steam the potatoes for 10 minutes, until just barely soft. Meanwhile, finely chop the onion, ginger and garlic.

3. 3

   Heat the cooking pan over a moderate flame, add the cumin seed, and cook until they begin to splutter.

4. 4

   Add the chopped onion, ginger, and garlic. Cook until the onion is a rich golden color. Add all the spices and season with salt to taste.

5. 5

   Let this cook while you continue with the sweet potatoes (yes, there's more to do with them).

6. 6

   Heat the oil and sauté the already steamed sweet potato cubes until golden brown. Drain on absorbent paper towels.

7. 7

   Pour the coconut milk and water into the pot and bring to a healthy simmer. Let it boil, roil and bubble for a few minutes, then add the yam cubes and onion spice mixture, reduce heat, and simmer, covered, for about 10 minutes or until nearly dry, but still moist.

   10 min
8. 8

   When it's done, transfer to a serving platter. Pick out the bits you don't want (like the bay leaf).

9. 9

   Serve hot, garnished with the chopped coriander sprinkled on top.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.