Summary

Ingredients

• 1 kg sweet potato (s), peeled and diced
• 400 ml coconut milk
• 2 onion (s), finely chopped
• 2 clove (s) garlic, finely chopped
• 2 cm ginger, fresh, chopped
• 2 tablespoon sunflower oil
• 1 tablespoon curry powder
• 1 tablespoon caraway seeds
• 1 bunch mint
• 1 bunch coriander
• 1 teaspoon chilli flakes, dried

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Instructions

1. Heat the oil in a large saucepan. Steam the onions and chilli flakes in it. Add the garlic and ginger and stir-fry for another 3 minutes. Add the sweet potato cubes, curry powder and caraway seeds and sauté briefly. Pour coconut milk on top and add salt to taste. Cover everything and let simmer for 15-20 minutes over low heat.
2. Finally, serve the curry with chopped mint and chopped coriander.
3. I really enjoy cooking jasmine rice with it. The curry can also be eaten without any other side dishes.
4. P.S .: The dish also tastes great with pumpkin instead of sweet potatoes.