Sweet Potato Curry

Ghee is a wonderful addition to the tail end of many recipes. Stirring it in to soups, stews, veggies etc. This curry, however is made with ghee and finished with it as well and it's delicious!

Sweet Potato Curry

1 medium size onion, yellow or white, chopped
1 clove garlic, peeled and finely chopped
1 tsp turmeric
1/2 tsp cumin
1/4 coriander
1/4 tsp garam masala
1 tsp salt
2-4 whole peppercorns
2 tbsp ghee + more to finish
1 tbsp coconut oil
2 medium sweet potatoes, peeled and chopped into 1" pieces
1 cup split mung dal (this is my favorite variety of dal but others will work as well)
cilantro for garnish


Begin by melting the 2 tbsp. ghee and 1 tbsp coconut oil in a heavy bottomed sauce pan. Add the onion and reduce heat slightly. Cook until translucent and softened, they can be slightly brown on the edges but you don't want them to get crisp. Add the garlic and spices and let cook for another few minutes until most of the ghee and coconut oil has been absorbed. Add the dal, stirring to coat in the onion/ghee mixture. Let toast for 2 minutes, stirring frequently so the dal doesn't burn. Add 4 cups water and bring to a boil. Once boiling add the sweet potatoes and salt then reduce heat and cover, stirring occasionally. Let cook for about 30 min or until the sweet potatoes begin to fall apart and the dal is fully cooked. You may need to add more water as you go depending on how your stove cooks, you want it to be the consistency of a thick stew. Once finished stir in a bit more ghee and serve over basmati or brown rice with chopped cilantro on top. It's also lovely served with many kinds of flat bread (ie naan, lavash, whole wheat tortillas). Enjoy!