Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon canola oil, (or high heat oil of choice)
  • 1 medium onion, (diced)
  • 4 garlic cloves, (minced)
  • 1 tablespoon freshly grated ginger
  • 1 1/2 tablespoons mild curry powder ((or to taste))
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • Pinch cayenne pepper, (or to taste)
  • 1 (14 ounce or 400 gram) can full fat coconut milk
  • 1 (14 ounce or 400 gram) can diced tomatoes
  • 2 1/2 pounds sweet potatoes, (peeled and cut into 1/2-inch pieces)
  • 1 1/2 cups frozen peas, (thawed)
  • Salt, (to taste (I used about 1 1/2 teaspoons))
  • Black pepper, (to taste (I used about 1/2 teaspoon))
  • Cooked basmati rice
  • Roasted peanuts or cashews
  • Fresh cilantro and/or scallions

Instruction

  • Coat the bottom of a large pot with oil and place it over medium heat.
  • Give the oil a minute to heat up, then add the onion.
  • Sweat the onion for about 5 minutes, until it becomes soft and translucent.
  • Stir in the garlic, ginger, curry powder, cumin, paprika, and cayenne pepper. Cook everything for about 1 minute, until the mixture becomes very fragrant.
  • Stir in the coconut milk, tomatoes, and sweet potatoes.
  • Raise the heat and bring the liquid to a boil.
  • Lower the heat and allow the mixture to simmer until the sweet potatoes are soft and easily pierced with a fork, about 20 to 25 minutes, stirring occasionally.
  • Stir in the peas and cook everything for another minute, just to heat up the peas.
  • Remove the pot from heat and season the curry with salt and pepper to taste. Adjust any other seasonings to taste.
  • Serve with basmati rice and top with cashews or peanuts, scallions and/or cilantro.