Sweet Potato Vegan Coconut Curry

Curries are very easily digest-able meals. Cooked slowly with many different healing spices and herbs are making them easy on your stomach and the whole digestive system. They are highly recommended if you would like to support your immune system, as well as most of the Curry recipes, contain a healing Turmeric Spice.

What is Turmeric?

Turmeric is an ancient plant, of the ginger family, originally from Asia whose roots are dried and made to powder. Obviously, you can use the whole root as an ingredient to many dishes and infusion drinks.

Three notable curcuminoids are curcumin, demethoxycurcumin and bisdemethoxycurcumin. The most important compound of Turmeric is Curcumin the active ingredient, which makes this plant a medicine plant packed with health benefits as it plays a role as an anti-inflammatory, anti-tumor, and antioxidant, anti-fungal and anti-bacterial agent.

There are a scientifically proved benefits of treating diabetes, liver diseases, heart diseases, osteoarthritis or even cancer.

I recommend to look for more information about Turmeric plant and start adding it to you dishes.

How to prepare the easy Curry?

Get ready: (approx 4 -5 servings)

  • 1kg of peeled sweet potatoes, cut on squares
  • 1 tbs of fenugreek spice
  • 1 tbs of cumin seeds
  • 2 inched fresh ginger chopped
  • 3 medium onions chopped
  • cayenne pepper (optional) do not use it if you have problem with stomach
  • coconut oil
  • 2 cans of coconut milk
  • 3-4 tbs of Turmeric powder
  • Himalayan Salt

Preheat the wok size saucepan and melt the coconut oil. Throw in the cumin seeds and fenugreek spice, fry for 1 minute and add the chopped ginger, frying for another minute. Throw in the onions and cook on medium heat for about 5 minutes until are tender but not brown. Stirring it once for a time. Add the potatoes frying for 5-7 minutes, stirring and pour over the coconut milk. Add turmeric and season with salt. Cook under the lid on medium heat for about 10-15 minutes. When potatoes are tender serve with a handful of rice and fresh coriander leaves.


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