Bekasi-Style Sweet Potato and Coconut Curry

Name: Bekasi-Style Sweet Potato and Coconut Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 2 medium sweet potatoes; 1 can coconut milk; 2 tsp curry powder; 1 medium onion; 3 cloves garlic; 1-inch piece fresh ginger; 3 leaves kaffir lime leaves; 1 tbsp coconut oil

A creamy curry made with roasted sweet potatoes, coconut milk, and aromatic spices, perfect with steamed rice.

Cuisine: Indonesian

Category: One Pot

Prep: 20 minutes. Cook: 35 minutes.

Serves 2.

Ingredients

2 medium sweet potatoes
1 can coconut milk
2 tsp curry powder
1 medium onion
3 cloves garlic
1-inch piece fresh ginger
3 leaves kaffir lime leaves
1 tbsp coconut oil

Instructions

Step 1: Peel and dice 2 medium sweet potatoes into 1/2-inch cubes. Toss with 1 tbsp coconut oil and roast on a baking sheet at 400°F for 20 minutes until golden at edges.
Step 2: In a pot, heat 1 tbsp coconut oil over medium heat. Add 1 finely chopped onion, 3 minced garlic cloves, and 1-inch grated fresh ginger. Sauté for 5 minutes until soft and fragrant.
Step 3: Stir in 2 tsp curry powder and cook for 1 minute until aromatic. Add 1 can coconut milk and 3 kaffir lime leaves, then bring to a gentle simmer.
Step 4: Add roasted sweet potatoes and simmer for 10 minutes until potatoes are tender. Discard kaffir lime leaves before serving. Serve hot with steamed rice.