Potato Curry(For Those Who Like It Hot And Light!)

• about 5 c. regular-strength chicken broth
• 2 large (about 1 lb.) onions, chopped
• 1/4 tsp. coconut extract
• 2 large (about 1 1/2 lb.) sweet potatoes or yams
• 1 (10 oz.) pkg. frozen petite peas, thawed
• 2 c. plain nonfat yogurt
• 4 cloves garlic, pressed or minced
• 2 Tbsp. minced fresh ginger
• 3 large (about 1 1/2 lb.) Russet potatoes
• 1 c. nonfat milk
• 1/2 c. fresh cilantro (coriander) leaves
• 2 Tbsp. ground coriander
• 1 Tbsp. ground cumin
• 1/2 tsp. ground turmeric
• 1/2 tsp. cayenne
• 1/4 tsp. ground cinnamon
• salt to taste
• 1 red onion, peeled and thinly sliced
• 2 Tbsp. red wine vinegar
• 2 ripe avocados
• juice of 1 lime
• 1/4 large watermelon
• juice of 1 orange
• 2 tsp. extra-virgin olive oil
• 1 c. loosely packed cilantro sprigs
• salt and pepper

1. In a small bowl, combine onion and vinegar.
2. Cover and place in the refrigerator to marinate for several hours or overnight.

chicken broth, onions, coconut extract, sweet potatoes, frozen petite peas, nonfat yogurt, garlic, fresh ginger, potatoes, nonfat milk, fresh cilantro, ground coriander, ground cumin, ground turmeric, cayenne, ground cinnamon, salt, red onion, red wine vinegar, avocados, lime, watermelon, orange, extravirgin olive oil, cilantro, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=384661 (may not work)