Heat oil in a small pan. Add cumin seeds and let them sizzle.

Add chopped onion and sauté until translucent.

Add garlic and ginger. Stir for 30 seconds until aromatic.

Add tomato and cook until soft and saucy.

Mix in turmeric, garam masala, and chili powder. Stir well.

Add sweet potato cubes and coat with spices.

Pour in coconut milk and add salt. Bring to a gentle boil.

Cover and simmer for 15–18 minutes, until the sweet potatoes are tender.

Garnish with fresh cilantro and serve hot with rice or a roti.