I just love sweet potato. In curries, fries, mash, burgers, chunks. Give me all the sweet potato.
This curry is full of so much aromatic flavour. It's absolutely delicious.
Heat the oil in a large saucepan over a medium heat. Once the oil has heated up add in the onions, and salt. Salt helps the onion cook down quicker, this should take about 5 minutes. Just before you put in the garlic, add in the black pepper, onion powder and aromat and mix together. Once the onions start to look soft and translucent add in the garlic and cook for about 2 minutes.
Add in the spices and stir. Then throw in the stock pot. Once the stock pot has started to break down, add in the sweet potato and mix it together with the onion and spices mix.
Pour in about 500ml of water, enough to cover the sweet potatoes, and then stirring to mix everything together. Cover with a lid and simmer over a medium–low heat, stirring now and again, for 25–30 minutes, or until the potatoes are soft and beginning to break apart and the sauce has thickened. If the water starts to evaporate too quickly just add some more.
After about 10 minutes of the potatoes simmering, add in the coconut cream and stir and make sure it has melted in. Stir to make sure it’s evenly distributed through the curry.
Serve with rice, naan and an onion salad.
Enjoy!
Watch the video here.
*In the video I used coconut milk, but I prefer creamed coconut.
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