Soothing Sweet Potato and Ginger Curry

This soothing sweet potato and ginger curry is the perfect antidote to a long day. The sweet potatoes are soft and tender, the ginger is warm and spicy, and the coconut milk adds a touch of creaminess. Serve it over rice or quinoa for a complete meal.

I first had this curry at a Thai restaurant in New York City. I was immediately drawn to its unique flavor, which was both sweet and spicy. I asked the chef for the recipe, and he was kind enough to share it with me. I've been making it ever since, and it's become one of my favorite comfort foods.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 4 medium sweet potatoes, peeled and cubed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 piece (1 inch) ginger, peeled and minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper

Instructions

1. In a large saucepan or Dutch oven over medium heat, heat the oil.
2. Add the onion, garlic, and ginger and cook until softened, about 5 minutes.
3. Add the sweet potatoes, cumin, coriander, turmeric, cayenne pepper, and salt and black pepper to taste.
4. Cook, stirring occasionally, until the sweet potatoes are tender, about 15 minutes.
5. Add the coconut milk and bring to a boil.
6. Reduce heat to low and simmer for 10 minutes, or until the sauce has thickened.
7. Serve over rice or quinoa.

Why It Works

• The sweet potatoes are a good source of fiber and vitamins, and they provide a natural sweetness to the curry.
• The ginger is a good source of antioxidants, and it gives the curry a warm and spicy flavor.
• The coconut milk adds a touch of creaminess to the curry, and it helps to balance out the sweetness and spiciness of the other ingredients.