Sweet Potato and Coconut Breakfast Curry

Ingredients

• 1 lb Sweet potatoes
• 1 can Coconut milk
• 1 medium Onion
• 2 cloves Garlic
• 1 inch Ginger
• 1 tsp Turmeric
• 1/2 tsp Cumin
• 1/2 tsp Coriander
• 2 tbsp Coconut oil
• 1/2 tsp Salt
• 4 cups Cooked Rice
• 2 tbsp Cilantro

Instructions

1. 1Heat 2 tablespoons of coconut oil in a large pot or Dutch oven over medium heat (350°F / 175°C). Add the diced 1 medium onion and cook, stirring occasionally, until the onion is softened and looks translucent, about 5-7 minutes.
2. 2Add the minced 2 cloves garlic, grated 1 inch ginger, 1 teaspoon turmeric, 1/2 teaspoon cumin, and 1/2 teaspoon coriander to the pot. Stir constantly for 1 minute until the spices smell fragrant. Be careful not to let the garlic burn.
3. 3Add the cubed 1 lb sweet potatoes and the 1 can coconut milk to the pot. Stir everything together. Increase the heat to medium-high (400°F / 200°C) and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low (200°F / 95°C), cover the pot, and cook for 20-25 minutes, or until the sweet potatoes are easily pierced with a fork.
4. 4Stir in the 1/2 teaspoon salt. Taste the curry and add more salt if needed, a little at a time.
5. 5Serve the sweet potato and coconut curry hot over the 4 cups of cooked rice. Sprinkle the chopped 2 tablespoons cilantro over the top of each serving.

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