Sweet Potato-Tomato Curry

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Serves: 4

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INGREDIENTS

• 2 tsp avocado or canola oil
• ½ tsp Cumin seeds
• 1 Bay leaf
• 5-10 curry leaves, optional
• ½ cup red onions, diced small
• 1 tsp minced garlic
• 1 tsp grated ginger
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• ¼ tsp turmeric
• ¼ tsp black pepper powder
• ½ tsp paprika
• ½ tsp-1 tsp salt, to taste
• Dried Kasoori Methi leaves (fenugreek leaves) optional
• 3 medium size sweet potatoes, peeled and cut into 1” pieces
• 3 cups, chopped tomatoes (any kind)
• ½ cup light coconut milk

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DIRECTIONS

1. Heat oil in a deep pan
2. Add cumin seeds, bayleaf and curry leaves and let it cook for 30 seconds
3. Add onions and a pinch of salt and cook until sides look brown
4. Add garlic and ginger.
5. Stir to cook for 1-2 minutes.
6. Add all the spices and stir for a couple of minutes
7. Add sweet potatoes and salt and cook covered for 5 more minutes.
8. Puree the tomatoes and add to the potatoes.
9. Add cilantro leaves and the optional Kasoori Methi.
10. Cover and cook for 5-10 minutes or until potatoes are done.
11. Add coconut milk.