Food Recipes

Method

Heat coconut oil in another large saucepan on medium heat. Add mustard and stir. When the mustard starts to sizzle, add other tempering ingredients except tomatoes, and cook until onions turn golden brown about 3-4 minutes.Add tomatoes to pan. Stir thoroughly and cook for a further minute until tomatoes are soft. About 3-4 minutes.Add sweet potatoes, salt, turmeric, coriander and cumin, and water and bring to boil over medium heat.Cook until sweet potatoes are firm but soft- about 20 minutes.Add coconut milk and bring to boil. Reduce heat and simmer 8-10 minutes until curry is thick.Remove from heat and serve with bread, roti, rice or string hoppers. Critical Ingredients: Green chilies add flavor, but if you don't have them, just add half a teaspoon of red chili powder to the curry. Same goes for whole red chilies. If not using coconut oil, use a flavorless oil such as safflower oil.