• Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 5-7 minutes, until translucent and lightly browned.
• Step 2: Add the minced garlic and grated ginger to the pot. Cook for 1-2 minutes, stirring frequently, until fragrant.
• Step 3: Stir in the ground cumin, coriander, turmeric, chili powder, and cayenne pepper (if using). Cook for 1 minute, allowing the spices to toast and release their aroma.
• Step 4: Add the cubed sweet potatoes, coconut milk, and vegetable broth to the pot. Bring the mixture to a simmer, then reduce the heat to medium-low and let it cook for 20-25 minutes, or until the sweet potatoes are tender when pierced with a fork.
• Step 5: Season with salt to taste. If the curry is too thick, add a splash of additional vegetable broth to thin it out.
• Step 6: Serve the sweet potato curry warm, garnished with chopped cilantro if desired. Enjoy!