Easy curried sweet potatoes

Green Monday SA
4 servings Prep: 15 mins, Cooking: 1 hr 15 mins
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Cape Malay inspired vegan dish.

By Food24 November 12 2015
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Ingredients (9)

1/4 onion — large
2 sweet potatoes — large
4 Tbs olive oil — divided
1 cup rice — brown
2 1/2 cup water
3 Tbs garlic — cloves, chopped
2 Tbs curry powder
1 can coconut milk — light
salt and freshly ground black pepper — to taste
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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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