You will need: 400g Sweet Potato, 1 Tin of Coconut Milk, 4 Large Carrots, peeled and diced, 1 Large Onion, Diced, 2 Cloves of Garlic, Diced, 2 Red Chillies, Diced, 4 Large Tomatoes, Diced, 750ml Vegetable Stock, 2 Tbsp Curry Powder, 1 Tsp Cumin, 1 Tsp Ginger Powder, 1 Tsp Smoked Paprika, 1 Tbsp Coconut Sugar, 2 Tbsp Oil, A Sprinkle of Salt and Pepper, Diced coriander, Sliced Chilli and Coconut Cream to Garnish
Method: Peel and dice the sweet potatoes into ½ inch cubes. Parboil for approximately 10 minutes until the cubes are soft to the touch, but not falling apart. Meanwhile, heat 2 tbsp of oil in a pan until hot. Add the diced onion and diced carrot, and fry gently until the onion is soft and the carrots start to soften. Add the garlic and chilli, and fry for another 2 minutes until the garlic is fragrant. Ensure you do not burn the garlic! It will make your curry bitter! Add the curry powder, cumin, paprika, and ginger and toast the spices with the other aromatics until the spices are fragrant. When the spices are toasted, add the diced tomatoes, coconut milk, vegetable stock, and coconut sugar. Stir thoroughly to ensure all spices and veggies are incorporated, and check seasoning of the mixture, salting if need be. Add the parboiled sweet potato the pot. Cover with a lid and leave to simmer for 10-15 minutes until the curry thickens, all the sweet potato is soft and falling apart slightly, and the carrots are soft. Check seasoning again and add more salt if the curry needs. It is important to continually taste throughout the cooking process to ensure the curry is seasoned to your liking. Transfer 2/3 of the mixture into a blender and leave to cool before sealing the blender and blending! It is important not to put hot mixture in a sealed blender, as it could cause it to explode. Add blended part of the mixture back to the pot and stir through thoroughly to totally mix the two. Your curry should have a thick, creamy texture. Serve immediately with some steamed rice, and garnish with diced coriander, a few tablespoons of coconut cream, and sliced chilli. Enjoy!
Storage: This recipe can keep in the fridge in an airtight container for the next day, but ensure to reheat thoroughly, and not to reheat more than once