Sweet Potato Curry

• 2 sweet potatoes
• 1 leek
• 1 tablespoon oil
• 1 tablespoon green curry paste
• 1 2/3 cups canned coconut milk
• 1/2 lb. cherry tomatoes
• 1 tablespoon fresh lime juice
• Salt
• Cilantro leaves for garnish

1. Peel sweet potatoes just like regular potatoes and cut into 3/4 inch cubes. Remove root end and any dark green or wilted parts from leek, slit open lenthwise, rinse thoroughly and cut into crosswise strips about 1/4 inch wise.
2. Heat oil in a wok or pan. Stir in curry paste and saute for 1 minute. Add coconut milk, bring to a gentle boil, cooking for 1 minute. Next add sweet potatoes and leek. Cover and simmer over medium heat for about 8 minutes (or until crisp-tender), checking periodically to see if there's enough liquid in the wok or pan. If not, add a little water.
3. Rinse tomatoes and halve. Add along with lime juice to curry and simmer for another 1-2 minutes. Salt to taste and sprinkle with cilantro leaves.

sweet potatoes, leek, oil, green curry, coconut milk, cherry tomatoes, lime juice, salt, cilantro

Taken from www.epicurious.com/recipes/member/views/-sweet-potato-curry-52723101 (may not work)