Ingredients

The following ingredients have 6 Servings
  • 2 tbsp olive oil
  • 2 tbsp curry powder
  • 1/4 tsp paprika
  • pinch cumin
  • 2 medium sweet potatoes (peeled and cut into 1-inch cubes)
  • 2 medium red potatoes (peeled and cut into 1-inch cubes)
  • 1 carrot (peeled and sliced)
  • 1 yellow onion (diced)
  • 4 cloves garlic (minced)
  • 1 tbsp ginger (freshly minced)
  • 1/2 serrano chile pepper (minced)
  • 1 (14 oz) can coconut milk (light or full-fat)
  • 1 (14 oz) can low-sodium chicken broth
  • 2 roma tomatoes (chopped)
  • 2 tbsp brown sugar
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper (or white pepper)
  • cooked rice (white or brown)
  • chopped peanuts
  • chopped cilantro
  • peppers (sliced)
  • coconut milk

Instruction

  • In a large skillet set over medium-high heat, add the oil. When the oil is hot, add the curry powder, paprika and cumin, toast until fragrant, about 1 minute. Add the potatoes, carrot and onion, stir to coat with the spiced oil. Cover and allow the vegetables to cook until soft, about 5 minutes. Add the garlic, ginger and chile, cook for 2 additional minutes.
  • Pour in the coconut milk, chicken broth, tomatoes, brown sugar, salt and pepper. Scrape the bottom to remove any browned bits, then bring to a simmer and cook for 10 minutes or until the curry thickens a bit. When the potatoes are fork-tender, remove 2 cups of the mixture and pour into a blender. Blend until smooth, then return to the pot. Stir, then serve immediately with rice. Garnish with chopped peanuts, cilantro, slices of pepper and coconut milk.