Sinhala Sweet Potato Curry (Soy-Free)

Ingredients

• 1 lb Sweet Potatoes, peeled and cubed
• 1 can Coconut Milk
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1/2 tsp Turmeric Powder
• 1 small Cinnamon Stick
• 6-8 leaves Curry Leaves
• 2 tbsp Coconut Oil
• 1/2 tsp Salt
• 1/2 cup Water

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat. Add the 2 tablespoons of coconut oil and let it warm until it shimmers, about 1 minute.
2. 2Add the 1 medium onion, 2 cloves garlic, and 1 teaspoon ginger to the pot. Cook, stirring often, until the vegetables are soft and smell fragrant, about 5-7 minutes.
3. 3Add the 1/2 teaspoon turmeric powder, 1 small cinnamon stick, and 6-8 curry leaves to the pot. Stir constantly for 1 minute until the spices are very fragrant.
4. 4Add the 1 lb sweet potatoes, cut into 1-inch cubes, and the 1/2 cup water to the pot. Stir to combine everything.
5. 5Pour in the 1 can of coconut milk. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and cook for 25-30 minutes, or until the sweet potatoes are easily pierced with a fork.
6. 6Remove the cinnamon stick from the pot. Stir in the 1/2 teaspoon salt. Serve the Sinhala Sweet Potato Curry hot.

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