Reprinted from Blissful Basil by arrangement with BenBella Books. Copyright © 2016, Ashley Melillo.
Prep Time 10 min Cook Time 20 min Total Time 30 min
1 tablespoon curry powder
1 teaspoon sea salt
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/8 teaspoon ground turmeric
1/8 teaspoon cayenne pepper (optional!)
1 medium yellow onion, finely diced (about 1 cup)
1 cup filtered water, divided
1 can (14-ounces) full-fat coconut milk (I swapped for light)
2 large sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
3 scallions, trimmed and thinly sliced
1/3 cup raisins, optional
1/4 cup fresh cilantro, stemmed and chopped
4 cups cooked brown rice or quinoa, for serving (optional)
1 lime, cut into wedges, for spritzing (optional)
Toast the curry powder, sea salt, coriander, ginger and turmeric in a medium-sized stockpot over medium heat for 30 seconds, stirring constantly.
Add the yellow onion and 1/3 cup of the water, and cook for 5 minutes, or until the onion is soft and translucent, stirring frequently.
Add sweet potatoes, decrease heat to medium-low, cover, and rapidly simmer for 10-15 minutes, or until the sweet potatoes are fork-tender, stirring occasionally.
Stir in the scallions, raisins (if using), and cilantro, and continue to simmer, uncovered, for 5 minutes, or until sweet potatoes begin to break down into the sauce, stirring frequently. Remove from heat. Spoon the curry into bowls and serve over warm brown rice with spritzes of lime, alongside pita, if desired.
Store leftovers in refrigerator, up to 3 days.