RCI-VG.004.1293.001
Spiced Coconut Sweet Potato
This deliciously spicy and heavy Burmese vegetarian dish is very easy to prepare and cook. Makes 4 servings.
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- onion1 unitchopped
- garlic cloves3 unitcrushed
- chile2 largefinely chopped
- 1 teaspoon
- root ginger1 teaspoonfreshly grated
- 1 unit
- 1 tablespoon
- 240 ml
- 360 ml
- 1 tablespoon
- (1 lb) sweet potato450 gpeeled and sliced
Method
1
Heat oil in a large pot or wok over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and fragrant, about 3-4 minutes.
2
Add the crushed garlic cloves and finely chopped chiles to the pot, stirring constantly for 1-2 minutes until aromatic.
3
Stir in the ground turmeric and freshly grated ginger, mixing well with the aromatics to bloom the spices for about 1 minute.
4
Pour in the coconut milk and water, stirring to combine evenly and dissolve the spice paste.
5
Add the peeled and sliced sweet potato to the pot, ensuring the pieces are submerged in the liquid.
6
Bring the liquid to a gentle boil, then reduce heat to medium-low and simmer, partially covered, for 15-18 minutes until the sweet potato is tender when pierced with a fork.
7
Stir in the soy sauce and lemon juice, tasting and adjusting seasoning with salt and black pepper as needed.
8
Simmer uncovered for a final 2-3 minutes to meld the flavors, then serve hot in bowls.