Burmese Sweet Potato and Black Bean Curry

Ingredients

• 2 cups Sweet Potatoes (cubed)
• 1 can Black Beans (canned, drained and rinsed)
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 1 tablespoon Ginger (grated)
• 1 teaspoon Turmeric Powder
• 1/2 teaspoon Cumin Powder
• 1/2 teaspoon Coriander Powder
• 1/4 teaspoon Chili Powder (optional)
• 1/2 can Coconut Milk (full-fat)
• 1/2 cup Vegetable Broth
• 2 tablespoons Vegetable Oil
• 1 teaspoon Salt
• 1 tablespoon Lime Juice
• 1/4 cup Cilantro (chopped, for garnish)

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C).
2. 2Add the 1 medium onion, diced, and cook, stirring occasionally, until it looks softened and is translucent, about 5 minutes.
3. 3Add the 3 cloves of garlic, minced, and the 1 tablespoon of ginger, grated. Cook, stirring constantly, until you can smell their fragrance, about 1 minute.
4. 4Stir in the 1 teaspoon of turmeric powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of coriander powder, and 1/4 teaspoon of chili powder (if using). Cook, stirring constantly, for 30 seconds until fragrant.
5. 5Add the 2 cups of sweet potatoes, cubed, and the 1/2 cup of vegetable broth. Bring the mixture to a gentle simmer, then cover the pot and cook for 20-25 minutes, or until the sweet potatoes are easily pierced with a fork.
6. 6Add the 1 can of black beans, drained and rinsed, and the 1/2 can of coconut milk. Stir everything together well to combine.
7. 7Reduce the heat to low and let the curry simmer gently, uncovered, for another 10 minutes. This allows the flavors to deepen and meld together.
8. 8Stir in the 1 teaspoon of salt and the 1 tablespoon of lime juice.
9. 9Serve the curry hot, garnished with the 1/4 cup of cilantro, chopped. It is delicious served with rice.

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