Sweet Potato Curry
Yield 4-6 servings
2 tablespoons vegetable oil 2 tablespoons curry powder 2 medium sweet potatoes, peeled and cut into 1-inch cubes 1 yellow onion, roughly chopped 1 clove garlic, minced 1 tablespoon minced fresh ginger 1 (14-ounce) can coconut milk 3 tablespoons light brown sugar 3 plum tomatoes, chopped (about 1 cup) 1 cup snow peas, trimmed 2 cups cooked jasmine rice, for serving 1⁄2 cup chopped salted peanuts, for garnish 1⁄4 cup chopped cilantro, for garnish
In a large skillet set over medium-high heat, heat the oil. Add the curry powder and toast until fragrant, about 1 minute. Add the sweet potatoes and onion and stir to coat with the curry oil. Cover and cook until vegetables start to soften, about 3 minutes. Add the ginger and garlic and cook for 1 minute. Add the coconut milk and sugar, and stir, scraping up any bits from the bottom of the pan. Bring to a simmer, cover and cook for 5 minutes. Add the tomatoes and snow peas and cook until the snow peas are tender-crisp, about 1 minute.
Serve the curry over the rice. Garnish with the peanuts and cilantro.