Pea & Sweet Potato Curry.

Look, curry isn’t in the cool crowd. I get that. But done right, you’re going to want to hug curry every time you see him.

The original recipe called for spices that, I won’t lie to you, I could not find in my little corner of the world. (Graham masala, I wish!)

It also called for regular potatoes, but I changed it…because sweet potatoes are a complex carb, and just a lot better for you than regular potatoes.

I ate it with a little basmati rice.

This takes about an hour to make.

3 canned tomatoes (with water)

1/2 medium onion, sliced thinly

2 medium sweet potatoes

A bag of frozen peas

2 tablespoons of cream

At least 6 cloves of garlic

1/2 inch of fresh ginger

Some cinnamon

Clove

Cardamom

Cumin

Turmeric

Cayenne pepper

Salt and pepper

(I know, it’s a lot of ingredients…but so totally worth it.)

In a big skillet, dry roast the cinnamon clove cardamom. Then, add some olive oil and cumin..and onions. cook until the onions are browned.

In a blender, add the tomato, garlic, ginger (peeled, not diced) and puree until smooth.

Put your cubed potatoes in with the onions and cook all that together for about 3 minutes.

Add the blender concoction, salt, turmeric, cayenne pepper and about a 1/4 cup of vegetable broth or water.

Cook all of that together, and add more water as needed, until your potatoes are cooked.

Add another cup of water and your peas. simmer for about 10 minutes. Add a splash of cream at the last second…Garnish with chives.

Don’t burn yourself trying to eat this too fast!