Sweet Potato Curry

Ingredients

• 3
  
  Sweet Potatoes, large
  
• 3
  
  cups Vegetable Broth
  
• 5
  
  tablespoons Yellow Curry Paste
  
• 1 1/2
  
  cups Chick Peas, cooked
  
• 1
  
  Tomato, large, peeled and diced
  
• 2
  
  cups Green Beans, cut into 2″ pieces
  
• 1/2
  
  Cauliflower, large head, cut into medium pieces
  
• 4
  
  tablespoons Olive Oil
  
• 2
  
  tablespoons Red Curry Powder
  
• 1/2
  
  Onion, large, sliced 1/2″ thick
  
• 1
  
  Zucchini, large, halved lengthwise and sliced 1/2″ thick
  
• 1
  
  cup Coconut Milk
  
• 1/2
  
  cup Cashews, small pieces
  
• 2
  
  tablespoons Cilantro, fresh, chopped
  
• 3-4
  
  cups White Rice
  

Directions

1. Wash and peel the sweet potatoes. Cut them into large chunks.
2. Bring a large pot of water to a boil and add the sweet potatoes. Cook them 10-15 minutes, until they are just underdone. Drain them and return them to the pot. Add the vegetable broth and bring to a simmer. Cook until they are very soft, about another 15-20 minutes. Puree them with a hand held blender, or in batches in a blender. Add the yellow curry paste and stir to combine. Add the chick peas, the tomato and the green beans. Return to a simmer and cook for 20 minutes.
3. Meanwhile, bring another pot of water to a boil. Add the cauliflower and cook until just tender, about 5 minutes. Drain and pat dry.
4. In a large skillet on the stove, mix the olive oil and curry powder over medium high heat. Add the cauliflower, the onion and the zucchini and cook 5 minutes. Do not let the vegetables brown. Add them to the pot with the potatoes, chick peas, tomato and green beans. Add the coconut milk, stir to combine and return to a simmer. Cook for a further 20 minutes.
5. In a small, heavy, dry skillet, lightly toast the cashews. Remove the curry to a serving platter and scatter the cashews and cilantro across the top. Serve over white rice.