This Sweet Potato Broccoli Curry is easy to make in a snap. Feel free to adjust the spice level to suit the tastes of whoever is gathered around your table. Another bonus: you can peel and chop everything up to a day in advance—just cover and chill it until you're ready to toss everything into the pot come dinner time.
Note: This is best made with regular coconut milk, which has tons of flavor and keeps it together even when boiled. If you choose to use low-fat coconut milk, don't let it come to a boil or it will separate.
- Peel the sweet potatoes and cut them into bite-size pieces. Trim the broccoli and cut it into bite-size florets. Peel the broccoli stem and cut it into thin rounds.
- Do the rest of the prep work: Peel and mince the garlic; finely chop the chiles; trim and slice the green onions; peel and grate the ginger. Set them all aside.
- In a medium pot over high heat, heat the oil. Add the garlic, chiles, onions, ginger, and salt. Cook, stirring, until sizzling and fragrant, about 30 seconds. Add the sweet potatoes and the coconut milk and bring to a boil. Reduce heat to a simmer and cook 10 minutes.
- Add the broccoli and cook until the vegetables are tender, about 10 more minutes.
- Serve the curry hot, over cooked rice and garnished with cilantro, if you like.