INGREDIENTS

2 medium sweet potatoes, peeled and diced into 1 inch cubes
1 head of broccoli, cut into florets
1 medium yellow onion, diced
 4 garlic cloves, minced
 1 inch fresh ginger, grated
 2 tablespoons coconut oil or neutral oil
 1 tablespoons curry powder
 1 teaspoons garam masala
 1 teaspoons turmeric
 1 teaspoons red pepper flakes
 1 can full fat coconut milk, 14 oz
 1 cups vegetable broth
 1 teaspoons kosher salt
 1 lime, juiced
 1 cups fresh cilantro for serving
 2 cups steamed rice for serving

STEPS

• Build the base: Heat 2 tablespoons coconut oil or neutral oil in a large deep skillet or Dutch oven over medium heat. Add 1 medium yellow onion, diced and cook for 5 to 6 minutes until softened and translucent. Add 4 garlic cloves, minced and 1 inch fresh ginger, grated and cook for one more minute until fragrant.
• Toast the spices: Add 1 tablespoons curry powder, 1 teaspoons garam masala, 1 teaspoons turmeric, and 1 teaspoons red pepper flakes directly to the pan and stir constantly for one full minute until the spices are toasted and fragrant and coating the onion mixture. This step blooms the spices and builds the foundation of flavor for the whole dish — do not skip it.
• Add sweet potatoes and simmer: Add 2 medium sweet potatoes, peeled and diced into 1 inch cubes to the pan and stir to coat in the spice mixture. Pour in 1 can full fat coconut milk, 14 oz and 1 cups vegetable broth and stir to combine. Season with 1 teaspoons kosher salt. Bring to a gentle simmer then reduce heat to medium low, cover, and cook for 12 to 15 minutes until the sweet potatoes are just tender when pierced with a fork.
• Add broccoli: Add 1 head of broccoli, cut into florets florets to the pan and stir to submerge in the sauce. Cover and cook for 4 to 5 minutes until the broccoli is tender but still bright green. Do not overcook — the broccoli should hold its shape and color.
• Finish and serve: Remove from heat and squeeze 1 lime, juiced over the curry. Taste and adjust salt and heat as needed. Serve over 2 cups steamed rice for serving and finish generously with fresh 1 cups fresh cilantro for serving. Serve immediately.

NOTES
Full fat coconut milk is important here — light coconut milk produces a thinner, less creamy sauce that does not coat the vegetables as beautifully. Do not add the broccoli until the last 5 minutes of cooking — it should be tender but still bright green and holding its shape, not soft and grey. Leftovers reheat beautifully the next day and the flavors deepen overnight.