INGREDIENTS
1 1/2 lb
orange-fleshed sweet potatoes
1 tbsp
vegetable oil
1
onion, chopped
1
(2 inch) piece fresh ginger root, thinly sliced
1 tbsp
red curry paste
1 15 ounce can
unsweetened coconut milk
3 cups
vegetable broth
3 1/2 tbsp
lemon juice
1 tsp
sea salt
1 tbsp
toasted sesame oil
1/2 cup
chopped fresh cilantro