This recipe reminds me of our trips to the Caribbean. It's simple enough and allows for some wiggle room with flavors. Try adding a bit of ginger, cardamom, cinnamon, Chinese five spice, lime zest/juice or fennel. Serve with a fresh flatbread. You can eat like a stew, on top of rice or gently mash and use as a filling with the flatbread.
: phoebe's pure food
: meatless, vegan, vegetarian, main dish
Serves: 8
Ingredients
1 tablespoon extra virgin olive oil
1½ cup (5-ounces) chopped onion
2 teaspoons dried curry powder
1 tablespoon chopped fresh garlic
1 cup chopped sweet bell pepper
8 ounces sweet potato peeled or unpeeled and cubed
Add the garlic, peppers, sweet potato, tomatoes and coconut milk. Bring to boil, cover and reduce to lowest simmer. Cook for 1 hour. Just before serving stir in peas.
Garnish with non-fat yogurt, mango chutney, chopped peanuts or chopped cilantro.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/curry-roti-recipe/