Easy curried sweet potatoes

Preheat the oven to 232ºC. Chop the onion into 1.5cm chunks and set aside. Cut the sweet potatoes into 2.5cm cubes.

Place the cubed sweet potatoes on a baking sheet in a single layer. Coat the sweet potatoes with 2 tablespoons of the olive oil and bake them for 45 minutes, stirring occasionally.

While the sweet potatoes are baking, combine the rice and water in a saucepan and bring to a boil. Reduce the heat to a simmer and cover. Simmer until the water is absorbed and the rice is soft.

Remove the sweet potatoes from the oven and sprinkle them with salt and pepper and a tablespoon of garlic.

Bake for an additional 5-10 minutes or until the garlic is fragrant.

Heat a large skillet to medium and add the remaining 2 tablespoons olive oil. Add the chopped onion and cook for 2 to 5 minutes or until they are soft and golden. Add the remaining garlic and 2 tablespoons of the curry powder and cook until fragrant (approximately 30 seconds to 2 minutes.)

Pour in the coconut milk and allow to reduce to desired sauce consistency. Finally, add salt and pepper to taste.

Serve using 1 cup of rice, one-fourth of the sweet potatoes and one-fourth of the curry sauce per person.

Reprinted with permission of Jamie Ball.

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