Sweet Potato Curry

Soups & Stews

Sweet and savory, rich and delicious, this coconut curry omits the meat but is ever so satisfying.

Serve on its own or as a side dish.

Ingredients:

• White Hanna sweet potato (small)

• Purple skinned, white interior Japanese sweet potato (small)

• 1 small onion

• 1 small rutabaga

• 1 small celery root (optional)

• 3/4 cup of frozen peas

• 1 can of coconut cream

• 1tablespoon of dry ground coriander powder

• 1/2 tablespoon of dry ground ginger

• 1.5 tbsp of mild curry powder

• 1/2 tsp of cinnamon

• 1/2 tsp of salt

• 2 tbsp of olive oil

• 1/2 cup of chopped parsley

• 1 inch of fresh ginger - finely chopped

• 1 garlic clove - finely chopped. (optional)

• Add a half a can of cooked chick peas.

Steps:

1. In a large heavy bottom pan, heat the oil and spices (excluding salt and fresh ginger) on med / high heat
2. Add onion and sautee for 2 mins
3. Turn down the heat to med / low heat
4. Peel and chop the root veggies,
5. Add veggies to the pan with the chopped ginger and salt.
6. Sautee for 5 mins
7. Add coconut cream
8. Cover and cook on medium heat for 10 - 15 mins or until the veggies are tender
9. Add the frozen peas and parsley
10. Heat for 1 more minute.
11. Remove from the heat and serve