1 tbsp. Coconut oil
1 Onion, finely chopped
2 Cloves garlic
1 tsp. chili powder
1 tbsp. Cumin
1 tsbp. Garam Masala
500g raw meat pieces (we used lamb)*
1 Sweet potato, cubed
400g Coconut Milk
400g crushed tomatoes
1 tbsp. fish sauce
1 tbsp. coconut sugar
¼ cup Fresh Coriander
Juice of ½ lime
Salt and pepper to season
1.Heat coconut oil in a deep pan. Sauté onion, garlic, turmeric, ginger, chilli, cumin and garam masala.
2.Add meat and brown for 1-2 minutes.
3.Add sweet potato, coconut milk, crushed tomatoes, fish sauce and coconut sugar. Bring to boil then lower heat and simmer for at least one hour until potato is soft and meat is tender. This curry is best when slow cooked for longer!
4.Mix in half of the fresh coriander and season with lime juice, salt and pepper
5.Serve with brown rice and fresh coriander.
*Make this curry vegetarian by adding chickpea or lentils, extra vegetables such as eggplant and substituting the fish sauce for light soy sauce.