Ginger Sweet Potato Curry

Nothing is better than a warm, vitamin-packed curry on a cold winter day. Nourishing, filling, and packed with nutrients we are often lacking in winter, this ginger sweet potato curry is just what you need to add to your dinner menu this week. It is also made with our low-carb DryRaw, ideal for those trying to lose weight or stick to a diet.

Ginger Sweet Potatoe Curry

Total Time: 1 hour

Servings: 6

Ingredients:

• 1 tbsp coconut oil
• 1 onion, diced
• 1 tsp chilli flakes
• ½ tsp cumin
• ½ tsp turmeric
• 1 tbsp fresh ginger, peeled and mined
• 4 cloves of garlic
• Salt and pepper to taste
• 700g sweet potatoes, peeled and diced
• 2 packages dry konjac rice
• 4 cups vegetable broth
• 400ml full-fat coconut milk

Preparation:

1. Heat a large pan over medium heat.
2. Add in the coconut oil and let melt, then add in the onions for 5 minutes.
3. Add in the chilli flakes, cumin, turmeric, ginger and salt and pepper to taste. Cook for 2 minutes.
4. Add in the sweet potatoes.
5. Rinse the DryRice and add to the saucepan.
6. Add the vegetable broth to the pan and stir.
7. Place a lid on the pan and let boil.
8. Once it boils reduce the heat to a simmer and leave the lid ¼ open so steam can escape.
9. Simmer for 30 minutes.
10.  Add in the coconut milk and stir. Let it sit for 3 minutes.
11. Season again with salt and pepper.
12. Serve the curry in bowls and enjoy!

Love,

Sam