Curried Sweet Potatoes in Coconut Milk

Name: Curried Sweet Potatoes in Coconut Milk
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 lb sweet potato; 1 tbsp salt; 1 onion; 2 inches fresh gingerroot; 1 garlic clove; 2 tbsp vegetable oil; 1 tsp cumin seed; 2 whole green cardamom pods; 1 bay leaf; 4 peppercorns; 1 inch cinnamon stick; 0.5 tsp cayenne pepper; 1 tsp ground coriander; 0.5 tsp garam masala; salt; 0.5 cup coconut milk; 0.5 cup water; 1 tbsp chopped coriander

A South Asian dish of potato, coconut milk and coriander, seasoned with clove and cumin and steamed. Finish with chopped coriander sprinkled on top.

40 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 30 min · 40 min total
Difficulty: medium

1
Peel the sweet potatoes and cut them into 1 inch cubes. Place the cubes in a colander and sprinkle liberally with salt.
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
Heat the cooking pan over a moderate flame, add the cumin seed, and cook until they begin to splutter.
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
Let this cook while you continue with the sweet potatoes (yes, there's more to do with them).
6
Heat the oil and sauté the already steamed sweet potato cubes until golden brown. Drain on absorbent paper towels.
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
When it's done, transfer to a serving platter. Pick out the bits you don't want (like the bay leaf).
9
Serve hot, garnished with the chopped coriander sprinkled on top.