VEGETARIAN SWEET POTATOES COCONUT CURRY ENJOY DAN:

          SWEET POTATOES COCONUT CURRY by CHEF DAN:

Serves 4

INGREDIENTS:

4 sweet potatoes, peeled and cut into 1-1/2-inch chunks

1 handful fresh spinach

1 (14 Oz) can chickpeas, drained and rinsed

CURRY:

2 tablespoons olive oil

1 teaspoon yellow mustard seeds

1 onion, minced

2 jalapenos, pierced with a knife on the tip

1 thumb-size fresh ginger, minced

4 garlic cloves, minced

2 plum tomatoes, chopped

1 teaspoon EACH turmeric, curry powder, cumin,  garam masala, and lemon juice

1 (19 Oz) can May Ploy coconut milk

2 tablespoons tamarind concentrate

Lots of black pepper.

DIRECTIONS:

1.   In a stock-pot add sweet potatoes and fill with water.

2.   Bring to a boil, reduce heat and simmer for 10- 14 minutes.

3.   Drain and set aside.

4.   In a dry skillet over medium-low heat add mustard seeds, when  they start  popping add the oil.

5.   Increase heat to medium-high and when oil is sizzling.

6.   Add onions and jalapenos and sauté for 4 minutes.

7.   Add ginger and garlic and sauté for 1 minute.

8.   Add tomatoes, and spices and sauté for 4 more minutes.

9.   Season with salt and pepper and add the lemon juice.

10.                Add coconut milk, bring to a gently simmer and cook for 5-7 minutes.

11.                Remove jalapenos.

12.                Add the spinach and cook for a couple of minutes.

13.                Add the drained sweet potatoes, chickpeas, tamarind, garam masala and black pepper.

ENJOY DAN:                        BON-APPETITE!!