made a pretty bomb-ass mild curry today.
3 large sweet potatoes, peeled, cubed and boiled until soft (drain off water)
1 onion
1 poblano pepper (or whatever/ however many chilies you want to use)
6 or so large mushrooms
shredded cilantro (about a handful)
4 cloves garlic
1 can coconut milk (low-fat is nice)
1 can diced tomatoes
Curry powder
Garam Masala powder
salt, pepper
Brown sugar
vegetable oil
1) Peel, dice and boil the potatoes, when soft, drain the pot, transfer potatoes to wok, mash and set aside.
2) In a cast-iron skillet or frying pan, sautee onions, garlic, chilies, cilantro and mushrooms in oil (or melted butter) until translucent.
3) Over medium heat, add the vegetables to the wok and mix into the mashed sweet potatoes.
4) Add can of diced tomatoes (not drained) and coconut milk and blend evenly into the vegetables.
5) stir in curry powder, garam masala, brown sugar (about 1-2 tablespoons of each) and then salt and pepper to taste, let come to a boil.
6) Add Sriracha chili garlic sauce, salt, pepper, diced green onion to taste. It should have a bit of kick, but ultimately be sweeter (garam masala, sweet potatoes, etc). Serve over rice and with naan bread. makes about 4-6 servings and is vegan (use oil instead of butter though)....
