4sweet potatoesApprox. 1/2" x 1/2", peeled and cubed
4tablespoonsof curry pastemild or hot is completely up to you!
15ozof canned chopped tomatoeswith liquid
1 ¾cupsof coconut milk
2tablespoonsof corn starch
1/2cupof toasted cashewsdivided
3tablespoonsof chopped fresh parsley or cilantro
In a large cooking pot, heat the coconut oil over moderate heat.
Add the sweet potatoes and onions, and cook, stirring every so often, for 5 minutes or until softened.
Add the curry paste and turmeric. Stir to coat the veggies and cook for another minute.
Add the chickpeas, tomatoes with liquid, and coconut milk. Bring to a boil.
Reduce heat and allow to simmer for approx. 10 minutes or until sauce has thickened slightly. At this point, if you'd like a thicker curry, do the following: mix 1/4 cup of cold milk and 2 tablespoons of corn starch until powder dissolves. Gradually stir the mixture into the curry. Mix well as the curry thickens.
Cover and simmer for another 10 minutes, or until the potatoes tender.
Add half of the cashews and stir to mix them in.
Upon serving, garnish with parsley or cilantro and the remaining cashews.
Serve with warm naan bread, pitas, or rice.
*This recipe will serve approx. 8 people as a side or 4 people as a main dish.