Sweet Potato Curry

Instructions

1. Prepare the vegetables
   Peel and dice the sweet potatoes into 1-inch cubes. Finely dice the onion, mince the garlic, and grate the ginger. Set all prepared vegetables aside.
2. Sauté the aromatics
   Heat vegetable oil in a large, deep pan over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
3. Add the spices
   Add the curry powder, ground cumin, turmeric, and cayenne pepper to the pan. Stir continuously for 1 minute to toast the spices and release their flavors, being careful not to burn them.
4. Cook the sweet potatoes
   Add the diced sweet potatoes to the pan and stir to coat them with the spice mixture. Cook for 3-4 minutes, stirring occasionally, to slightly sear the sweet potatoes.
5. Add liquids
   Pour in the diced tomatoes (with their juice), coconut milk, and vegetable broth. Stir well to combine all ingredients. Bring the mixture to a gentle boil, then reduce the heat to low.
6. Simmer until tender
   Cover the pan and simmer for 20-25 minutes, or until the sweet potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking to the bottom of the pan.
7. Add finishing touches
   Once the sweet potatoes are tender, add the chopped spinach and stir until wilted, about 1-2 minutes. Season with salt and pepper to taste. If the curry is too thick, add a splash more broth or water to reach your desired consistency.
8. Serve and garnish
   Remove from heat and let the curry rest for 5 minutes before serving. Ladle into bowls over steamed rice if desired, and garnish with fresh cilantro leaves.