Sweet Potato and Mussel Curry with Brown Rice

A cozy and nourishing weeknight meal. This aromatic curry builds on the flavors in our new can of mussels in curry with velvety coconut milk and the grounding sweetness of sweet potatoes.

Serves 2

1 tablespoon ghee or coconut oil

1 medium yellow onion, thinly sliced

Fine sea salt to season

2 garlic cloves, thinly sliced

2 tablespoons curry powder

1 can full fat coconut milk

1 large sweet potato, cut into bite sized chunks

2 cans Ekone Mussels in Curry

A squeeze of lime

Brown rice to serve

Cilantro to garnish

In a medium saucepan set over medium heat, melt the ghee or coconut oil. When melted, add the sliced onion and a generous pinch of salt. Stir to coat the onion in fat, then cook, stirring occasionally, until the onions have softened and begun to take on a bit of color. Add the garlic and curry powder and cook for another minute or two - until both begin to smell aromatic. Add the coconut milk and scrape the bottom of the pot to make sure all of the flavor gets incorporated into the sauce. Add the sweet potato and bring everything up to a simmer. Cook, covered, for 10-15 minutes, until the sweet potatoes are fork tender.

Stir in the mussels and their sauce, heating them till they’re warmed through. Season the curry with a squeeze of lime, and add another pinch of salt if needed.

Serve with cooked brown rice, and garnish with a few fresh sprigs of cilantro.