SWEET POTATO CURRY ENJOY DAN:

                              

                      SWEET POTATOE CURRY by CHEF DAN:

Serves 6-8

INGREDIENTS:

1-onion

2-garlic cloves, peeled

1-Tablespoon Thai curry paste

1 thumb-size fresh ginger, peeled and cut into chunks

2 tablespoon olive oil

1/2-teaspoon ground ginger

1 teaspoon EACH ground coriander, ground cumin and ground turmeric

2 teaspoons EACH ground cardamom, and tandoori masala

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

1-(19 Oz) May Ploy coconut milk

1-tabllespoon EACH tamarind paste, fish sauce and brown sugar

2-cups hot vegetable broth

1.(14.5 Oz) can chickpeas, drained

Handful cilantro

DIRECTIONS:

1.   In a food processor, combine onion, garlic and ginger.

2.   Pulse until finely chopped.

3.   Add oil to a skillet over medium, low heat when sizzling.

4.   Add Thai curry paste, chopped onion mixture and sauté for 5 minutes.

5.   Add ground coriander and next 4 ingredients.

6.   Add sweet potatoes and stir until well covered in spices.

7.   Stir in coconut milk and next 3 ingredients.

8.   Dissolve tamarind paste in hot broth, add to skillet.

9.   Bring to a boil.

10  Reduce heat and simmer partially covered for about 25 minutes.

11  Add chickpeas and simmer until heated through about 10 minutes.

ENJOY DAN:                                                      STAY STRONG BEAT CANCER!!