Ingredients

• 1 small sweet potato (cubed)

• 200 ml coconut milk

• ½ tsp cumin seeds

• 3 curry leaves

• ½ cup basmati rice

• 1 tsp ghee

 

Preparation

1. Wash basmati rice thoroughly and cook with 1 cup of water until soft (approx. 15 minutes).

2. In a pot, heat ghee, roast cumin and curry leaves.

3. Add sweet potato cubes and sauté briefly.

4. Deglaze with coconut milk and simmer over medium heat until sweet potatoes are tender (approx. 15 minutes).

5. Season with salt and serve with rice.