#curryrice

Ingredients:

2 medium-sized sweet potatoes, peeled and diced

1 red bell pepper, thinly sliced

1 brown onion, thinly sliced

1 green bell pepper, thinly sliced

1 cup broccoli florets

1 cup brown rice

2 tablespoons vegetable oil

2 cloves garlic, minced

1-inch piece of ginger, grated

2 tablespoons Madras curry powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric powder

1 can (400 ml) coconut milk

Salt, to taste

Fresh coriander, chopped (for garnish)

Instructions:

Cook the brown rice according to the package instructions. Set aside.

In a large skillet or wok, heat the vegetable oil over medium heat. Add the sliced onion and sauté until it becomes translucent and lightly caramelized.

Add the minced garlic and grated ginger to the skillet, and cook for another minute until fragrant.

Add the Madras curry powder, ground cumin, ground coriander, and turmeric powder to the skillet. Stir well to coat the onions and spices evenly.

Add the diced sweet potatoes and sliced bell peppers to the skillet. Stir-fry for 3-4 minutes until the vegetables start to soften.

Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and let it cook for about 10-15 minutes, or until the sweet potatoes are tender.

Meanwhile, steam the broccoli florets until they are bright green and slightly tender. You can do this by placing them in a steamer basket over boiling water for about 3-4 minutes.

Once the sweet potatoes are cooked, add the steamed broccoli florets to the skillet. Stir gently to combine all the flavours.

Taste the curry and season with salt according to your preference. Adjust the spices if desired.

Remove the skillet from heat. Serve the sweet potato madras curry over a bed of cooked brown rice.

Garnish with fresh chopped cilantro for added freshness and flavour.

Enjoy your delicious and flavorful Sweet Potato Madras Curry with Vegetables and Brown Rice!