Sweet Potato Curry

Sweet Potato Curry

This dish can be made vegetarian by omitting the chicken, and using vegetable broth instead of chicken broth.

 Ingredients:

• 1 ½ Lb Sweet potato, 1½” chunks

• 1 Medium Onion, chopped

• 1 C Green Peas

• 1 Lb Cubed chicken breast

• 2 Tbsp Teeny Tiny Spice blend of choice

• 2 Tbs Olive oil

• 15 oz Can coconut milk

• 1 C Chicken or vegetable broth

• Salt and pepper to taste

• Optional: fresh mint, scallions or peanuts, chopped, for garnish

Suggested Teeny Tiny Spice blends: Ethiopian Berberé, Ras el Hanout, West African Curry

Instructions:

1. Cook the spices in oil for 1 minute, stirring. Add the onions to the pan and cook for 5 minutes.

2. Stir in the chicken and cook for 5 minutes until browned.

3. Stir in the rest of the ingredients, except for the peas and garnish.

4. Gently simmer, partially covered, for about 30 minutes or until the sweet potato is soft and the chicken is cooked through. Stir occasionally as it cooks.

5. Add the green peas and cook for about 2 more minutes before removing from heat.

6. Season with salt and pepper to taste.

7. Serve alone or with rice.

8. Garnish with chopped scallions, mint or peanuts if desired.