Sweet Potato and Broccoli Curry

Ingredients:

1 large sweet potato

1/2 head of fresh broccoli (cut into florets)

1 large red bell pepper (chopped)

1 medium onion (chopped)

2 cloves garlic (minced)

1 large piece of fresh ginger (peeled and finely chopped)

2 cans coconut milk

2 T coconut sugar

1 T turmeric

2 T curry powder

1 T guaram masala

2 T organic, unrefined coconut oil

1 lime and handful of rough chopped cilantro

salt to taste

Roast the sweet potato in the oven for about 30 minutes prior to making the curry to soften it up (or can microwave for about 2-3 minutes). Heat the coconut oil on medium/low heat and add the onions until they start to soften, then add the garlic and ginger stirring constantly so the garlic doesn't burn for about 1 minute. Then add all the spices and continue to cook until fragrant (about 2 minutes). Add the coconut milk, sugar, sweet potatoes and bell pepper and bring to a low boil. Reduce the heat and add the broccoli. Continue to cook on low stirring constantly for about 10-15 minutes until the curry thickens. Serve with some fresh squeezed lime juice and cilantro.