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1
Heat the EVOO in a Dutch oven or chili pot over medium-high heat.
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2
Add the meat, then crumble and brown.
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3
Add the garlic, chiles, onions, ginger, chili powder, coriander, cumin, turmeric and some salt and pepper.
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4
Cook for 5 minutes, then add the tomato paste and stir a minute more.
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5
Add the stock and simmer for the flavors to combine, 15 to 20 minutes.
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6
Cool and store for a make-ahead meal.
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7
Stir together the yogurt and Sriracha and store in a airtight container in the refrigerator.
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8
When ready to eat, reheat the curry chili over medium heat, adding more stock or water if needed, while you bake the sweet potato fries.
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9
For the fries: Place a rack in upper third of the oven and preheat to 450 degrees F. Cut the sweet potatoes into fairly thin fries, 1/4-inch thick, and arrange on baking sheet.
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10
Spray with the cooking spray and season with salt and pepper.
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11
Bake for 7 to 8 minutes, then switch on the broiler and broil until brown and crispy at edges, 15 to 20 minutes, turning once.
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12
Melt the butter in a small skillet over medium heat.
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13
When it foams, add the garlic and swirl for a minute.
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14
Toss the fries with the butter and cilantro in large bowl using tongs.
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15
To serve, arrange the fries on a platter or individual plates.
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16
Ladle the chili over the fries and top with the spicy yogurt, mint and scallions, and pass the limes for squeezing on top.
