Sweet Potato Curry

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I don't know about you, but what I really don't like about winter is how I'm always cold.
So this weekend, when Arti was running around in flip-flops, I was wearing a winter coat and was already regretting not having taken a hat during the 5 minute walk to the supermarket.
Today's recipe is a serious winter-warmer. It warms you from the inside and the cheerful colour makes you think of warmer days. It was born on a day that I couldn't find any coconut milk in town so yes, this is anything but authentic but it does a rather good job when your cupboards are looking a bit bleak.

Sweet Potato Curry
2 Sweet Potatoes peeled and chopped into 1 inch chunks
1 small Onion
2 cloves Garlic
1 handfull Coriander Leaves
1 generous handfull Shredded Coconut (the unsweetened kind...just a suggestion, if you live in a place where you can only get desiccated coconut, add a bit more water later on)
2-3 tsp Red Curry Paste
1 Red Pepper (if you feel like some extra veg)
100g Plain Yoghurt
Olive Oil
Potentially some stock cubes, most likely some salt and pepper

Dice the onion and chop the garlic.
Heat some olive oil in a pan, add the onion and give it a minute or so before you add the garlic. Once the garlic is making your kitchen all smelly and gorgeous, add the curry paste and give it some time to get all fragrant as well.
Now add the sweet potatoes (if you're adding peppers I'd probably add them at this stage).
Add enough water and a stock cube (or if you're too cool for that, add some stock) to cover the veg.
Stir in the shredded coconut.
Cover and simmer until the sweet potatoes are done.
Turn off the heat, then chop the coriander leaves and add them to the curry.
Stir some of the yoghurt into the curry (what the yoghurt is supposed to do is add some creaminess to the curry so see how it goes you might not need all of it, you might need more).
Enjoy with some naan (we found some in the freezer that day, whoop whoo :) ) and how about some proper lime and soda to complete the mental image...