Ingredients:

• 2 – medium Sweet Potatoes
• 1/2 cup – Coconut Milk
• 2 – dry Red Chillies (use more or less according to your taste)
• 1 tsp – Cumin seeds
• 1 tbsp – Coriander seeds
• 1/2-inch ball of Tamarind (remove seeds, if any)
• 1/4 cup – chopped coriander
• Salt to taste

Method:

1. Wash sweet potatoes and dice them into 1/2-inch cubes. You don’t have to peel the skins.
2. Put in a microwave-safe bowl with 2 tbsp water and cover with a microwave-safe lid (or just a ceramic plate). Microwave for 5-7 mins until tender (if you prefer, you can also cook the sweet potatoes on the stovetop).
3. Heat a skillet and dry-roast the red chillies, coriander seeds, cumin seeds until they are a couple of shades darker and smell aromatic.
4. Put the roasted spices in a blender along with the coconut milk. Add the coconut milk, tamarind and enough water to blend into a smooth paste.
5. Pour the coconut paste in a saucepan and add the sweet potatoes. Bring the mixture to a boil. If it’s too thick, add more water.
6. Add salt to taste and let the curry simmer for about 10 mins. Turn off the heat and garnish with coriander leaves.