Sweet Potato Curry
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1¼ tsp salt
  • 2 tsp ground cumin
  • 1½ tsp ground turmeric
  • 1 tsp ground ginger
  • ¼ tsp ground allspice
  • ¼ tsp crushed red pepper
  • 1 Tbsp olive oil
  • 1½ cups chopped onion
  • 4 garlic cloves, minced
  • 4 cups (1-inch) cubed peeled sweet potato (about 1½ pounds)
  • 3 cups (1-inch) cubed peeled acorn squash (about ¾ pound)
  • 1 cup chopped red bell pepper
  • 2 cups water
  • 1 can (14oz) light coconut milk
  • ½ cup chopped fresh cilantro
Instructions
  1. Combine first 6 ingredients; set aside.
  2. Heat oil in a large Dutch oven over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Add garlic; cook 15 seconds, stirring constantly. Add spice mixture; cook 30 seconds, stirring constantly. Add potato, squash, and bell pepper, stirring to coat with spice mixture; cook 1 minute, stirring constantly. Stir in water and coconut milk, scraping pan to loosen browned bits; bring to a boil.
  3. Cover, reduce heat, and simmer 25 minutes or until potato is tender. Season to taste (I added a little curry powder at the end). Sprinkle with cilantro and serve.
Recipe by Food-Life Balance at http://www.food-lifebalance.com/2012/02/08/sweet-potato-curry/