Gather This:
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1 yellow or white onion (chopped)
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2 sweet potatoes (chopped)
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1 cup broccoli or cauliflower (fresh or frozen)
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1 (14 oz) can full-fat coconut milk
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2 Kovi Kai Ginger Cubes
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2 Kovi Kai Turmeric Cubes
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2 Tbsp red Curry Paste
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1 Tbsp Curry Powder
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½ tsp salt (or to taste)
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Pepper (to taste)
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Rice or Quinoa to serve with (optional, but recommended!)
Then Do This:
First things first, get your rice or quinoa cooking!
Next, heat a large, deep skillet or wok over medium heat. Add a splash of oil or water, then the onions and sauté for about 2 minutes.
Toss in the sweet potatoes and broccoli, and sauté for another 5 minutes. If using water to sauté, you will need to add more splashes to keep things from sticking.
Add the turmeric cubes, ginger cubes, curry paste, curry powder, and salt. Stir until everything is combined.
Pour in the coconut milk and stir again. Bring the curry to a boil, then turn the heat down to low and simmer for 20 minutes. Test the potatoes with a fork just to make sure they are tender before removing from heat.
Serve with rice or quinoa, and top with cilantro and or cashew cream.
Note: If you would like a thinner curry add ½ - 1 cup vegetable broth or water.
