Jamaican Sweet Potato Curry
Sweet potatoes (I used about 8)
onions, garlic, ginger, olive oil, clove powder, cardamon powder, cinnamon, cayenne cumin, coriander, tomato sauce (or paste or cubes)
1 can coconut milk
2 cps. water
peas or sugar snaps
One of the hardest parts of cooking is coming up with what to cook. The seasons help you with variety, but after a while you have to get creative, bug others about what they feel like eating, or look around in blogs. Sometimes we pick a country or region and narrow the searches. This recipe is heavy on the spices, an olifactory experience!
Sautee the onions, ginger and garlic, add 1-2in. cubes of sweet potato (peeled of course), stir fry for 5 min. Add all the powders and stir, open your can of coconut milk, throw it in with the water. Stir again, add salt and a bay leaf. Bring to a boil, cover and lower heat to simmer for 20 min. Puree 1/2 to 2/3 depends of your taste of the mixture, careful not to burn yourself with the top of the food processor. Stir it back in and add your peas. I forgot to peeel mine in advance so they didn't quite cook all the way, a bit of a crunch never hurt anyone. Serve on top of rice.