Reprinted from Blissful Basil by arrangement with BenBella Books. Copyright © 2016, Ashley Melillo.
- 1 tablespoon curry powder
- 1 teaspoon sea salt
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground turmeric
- 1/8 teaspoon cayenne pepper (optional!)
- 1 medium yellow onion, finely diced (about 1 cup)
- 1 cup filtered water, divided
- 1 can (14-ounces) full-fat coconut milk (I swapped for light)
- 2 large sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
- 3 scallions, trimmed and thinly sliced
- 1/3 cup raisins, optional
- 1/4 cup fresh cilantro, stemmed and chopped
- 4 cups cooked brown rice or quinoa, for serving (optional)
- 1 lime, cut into wedges, for spritzing (optional)
- Toast the curry powder, sea salt, coriander, ginger and turmeric in a medium-sized stockpot over medium heat for 30 seconds, stirring constantly.
- Add the yellow onion and 1/3 cup of the water, and cook for 5 minutes, or until the onion is soft and translucent, stirring frequently.
- Whisk in the coconut milk and remaining 2/3 cup water, and bring to a boil.
- Add sweet potatoes, decrease heat to medium-low, cover, and rapidly simmer for 10-15 minutes, or until the sweet potatoes are fork-tender, stirring occasionally.
- Stir in the scallions, raisins (if using), and cilantro, and continue to simmer, uncovered, for 5 minutes, or until sweet potatoes begin to break down into the sauce, stirring frequently. Remove from heat.
- Spoon the curry into bowls and serve over warm brown rice with spritzes of lime, alongside pita, if desired.
- Store leftovers in refrigerator, up to 3 days.
- Serving Size: 4