Sweet Potato Curry

Submitted by Mary Penner

Combine in blender:
1 cooked sweet potato, baked or boiled
1 thumb-size piece of fresh ginger, peeled
1 Tbsp tomato paste
2 Tbsp lime juice
1 can coconut milk
1 Tbsp onion powder or 1/2 fresh onion
2-4 tsp Thai Kitchen red curry paste, (available in most grocery stores)
1 clove garlic
1 1/2 tsp coriander
1-2 tsp salt
Add enough water to blend well.

1 sweet potato, sliced
4 medium potatoes, chopped
1/2 head cauliflower, separated into flowerets
1 zucchini, in half rounds
1 green bell pepper, chopped
1 block tofu, chopped and steamed for about 1 hour on a steamer

Cook sweet potatoes and potatoes until just barely tender, set aside. Place the blended sauce in a large kettle and bring to a simmer. Add the rest of the veggies and cook until just tender. Add the potatoes, sweet potatoes, and steamed tofu. Blend and adjust seasoning.

Serve as soon as possible, while vegetables are bright green and crisp.