Good afternoon, Steemians!

I feel like I’ve opened a huge area in my culinary life by making curries. Maybe it’s just a phase, but I’m crazy for making my own at the moment. I did a little bit of experimenting, when I threw some sweet potatoes in the curry.

Make your ginger garlic paste - just blend equal parts ginger and garlic. Add a little bit of water if you have to and if you want to keep it in the fridge longer than 3 days, you should add a bit of salt and oil.

Ginger garlic paste I made today

The reason you want to make this is so that you can add a few tablespoons to your curries and it won’t take you more than a moment.

Chop up one whole onion, get a pot, put some coconut oil in and turn on the heat.

After this, add some whole cumin seeds (coriander and fennel as well if desired). After 30 seconds, add the chopped onion.

Turn heat down to medium and carmelize onions

Next, add chopped sweet potatoes (or any potatoes), 2 chopped tomatoes and between half and a whole bag of spinach. Stir all ingredients well. Add 2-3 cups of water and cover. Turn up heat and wait til boil. Then uncover, stir, turn heat to medium and cover again.

After about 10 minutes, add more water if needed and add in lentils and ground spices (I use turmeric, Garam Masala, red chili powder, salt and pepper.) Stir well then cover.

My secret ingredient is brown sugar. I add 1-2 tablespoons at the very end and stir well. Gives a sweet flavor to contrast the spiciness.

I top with sesame seeds and serve with bread or pita

When potatoes are cooked through, it’s probably done and should look like this:

If yours seems really watery, cook without top for a while to evaporate some of the liquid.