Sweet potato & turmeric curry

Some days only a warming bowl of curry will do the trick in filling you up.
The good news is this recipe is pretty amazing but takes next to no effort. It is one I regularly rely on for those evenings when there is nothing in the fridge and cooking seems like a hassle.

1” piece of ginger roughly chopped
2x sticks of lemongrass, outer leaves removed and thinly sliced
1 onion, roughly chopped
1 clove of garlic, sliced
1 red chilli, sliced
juice of 1 lime
1 tsp turmeric
400ml (1 can) coconut milk
800g cubed sweet potato
3x cardamom pods
2x pinches of sea salt
black pepper to season
fresh coriander to serve (optional)

Blend all of the ingredients apart from the coconut milk, cardamom and sweet potato to puree in a blender, food processor or smoothie maker, adding some water if required.
Cook the puree on a medium/low heat for 10 minutes; pour in the coconut milk, add the cubed sweet potato & cardamom and cook on a low heat with a lid on for 30 minutes or until the sweet potato is cooked, remove the lid for the last 5 minutes to thicken.
Garnish with fresh coriander before serving.