1-2 tbsp coconut oil
1/2 tsp turmeric
1/2 tsp cumin
2 medium sweet potatoes (orange yams), chopped small dice
1 13.5 oz can full fat coconut milk
1 handful fresh cilantro, chopped
1 tsp sea salt

1. Heat coconut oil over medium low heat. Add turmeric and cumin and stir.

2. Add potatoes and toss to coat. Let them saute for about 10 minutes to get browned, stirring once or twice.

3. Add coconut milk and cilantro. Cover and bring to a boil, then bring heat down to a simmer and let the potatoes cook – covered – until tender (about 10 minutes).

4. Serve warm as a soup, or over a bed of basmati rice or millet (two grains that are easier on your stomach).

See the video: