CURRIED COCONUT CURRY WITH SWEET POTATOES ENJOY DAN:

CURRIED COCONUT CURRY WITH SWEET POTATOES by CHEF DAN:

Serves 6

CURRY:

1 teaspoon olive oil

1/2-onion, chopped

2 garlic cloves, minced

1 thumb-size fresh ginger

1 (15.5 Oz) can chickpeas

2 (10.5 Oz) cans RO*TEL with green chilies

1/2-heat cabbage, florets

2 sweet potatoes, peeled and diced

1 (19 Oz) Mae Ploy coconut milk

1 cup vegetable broth

1 tablespoon EACH tandoori masala and sumac

1/2-teaspoon curry powder

1 teaspoon salt

2cups tightly packed baby spinach chopped

COCONUT RICE:

1-1/2-cup basmati rice

1-(13.5 Oz) light coconut milk

1/2-cup water

1/4-teaspoon salt

1 tablespoon coconut oil

DIRECTIONS FOR CURRY:

1.   In a skillet over medium-high heat and when sizzling.

2.   Add onions, garlic, and ginger and sauté for 7 minutes.

3.   Transfer onion mixture to the slow cooker and add curry ingredients except the spinach.

4.   Heat on low for 6-7 hours.

5.   Before serving add the spinach and heat for 5 more minutes.

COOKING THE RICE:

1.   Add the rice and remaining ingredients in a saucepan.

2.   Heat on high, bringing to a boil, then cover; reduce heat and simmer for 20-25 minutes.

3.   Turn off heat and allow curry to sit covered for 10 minutes.

ENJOY DAN:                                                 SING SONGS AND PLANT SEEDS!!