Sweet Potato Curry

1 Tbsp. coconut oil
1/2 an onion, chopped
1 small sweet potato, peeled and diced
2-3 cloves garlic, minced
1 tsp. ginger, peeled and minced
1 can coconut milk
1 c. chicken stock
curry powder
turmeric
coriander
white pepper
salt
dash of garam masala
dash of red pepper flakes
4-5 drops lime juice
1 tsp. brown sugar
1/2 c. red bell pepper, deveined and chopped
1/2 c. frozen peas
1 c. fresh spinach leaves
hot cooked rice

In a large pot, add the coconut oil and onion. Cook over medium heat for about 4 minutes.

Add the sweet potato to the onion. Cook for another 4 minutes.

Add the garlic, ginger to the pot. Cook for one minute.

Add in the coconut milk, chicken stock, seasonings (to taste), lime juice, and brown sugar. Mix. I added a lot of curry powder, turmeric, and coriander. I added a little less white pepper and salt. But adjust to what tastes good to you.

Add in the bell peppers and peas. Bring to a boil. Turn down the heat and let simmer for 10 minutes. Make sure you taste test as it simmers to see if you need to add more seasonings.

Remove from heat. Add in the spinach and stir.

Serve over hot cooked rice.

Here's a link to the recipe I adapted: https://www.fitnessblender.com/articles/yellow-curry-soup-with-black-rice