Sweet Potato Curry
This is my ultimate go to comfort dish which is super easy to make and ticks all the right boxes. It has sweet and savoury notes as well as being meat free and vegan. You can of course add meat to the dish or chicken stock but I don't think it needs it.
3 large sweet potatoes
500ml of vegetable stock or chicken stock
1 large onion
3 cloves of garlic
2 tbsp of garam masala
1.5 tbsp of ground cumin
1.5 tbsp of ground coriander
thumbsize of ginger
Salt & Ground Black Pepper for seasoning
200ml of tinned coconut milk
Bunch of Thyme
Peel and cut the onion as well as the garlic into small pieces.
Fry in olive or vegetable oil. Add the spices and cook ensuring the onions are coated evenly and that the spices do not burn. Cut the sweet potatoes into medium sized chunks ensuring that the pieces are all the same size. Coat with a glue of olive oil and Thyme and roast for 30 minutes in an oven Gas Mark 6. After the onions and garlic are browned, add the roasted sweet potato into the saucepan and stir carefully taking care not to break up the potatoes.
Season with salt and pepper. Add the stock. Add the coconut milk. Turn the hob down to a simmer and chop the coriander and stir through before serving. Serve with boiled basmati rice.