Root Vegetable Coconut Curry

• 2 cups Roughly Chopped Yellow Onion
• 3 cloves Garlic, Peeled
• 1 whole 2 Inch Long Piece Fresh Ginger, Peeled And Roughly Chopped
• 3 Tablespoons Coconut Oil
• 1 Tablespoon Garam Masala
• 2 teaspoons Ground Cumin
• 1 whole Serrano Pepper, Seeded And Roughly Chopped
• 2 Tablespoons Tomato Paste
• 3 cups Vegetable Stock
• 2 teaspoons Agave Nectar
• 1 teaspoon Finely Grated Lime Zest
• 2 Tablespoons Fresh Lime Juice
• 2 whole Cardamom Pods
• 2 whole Large Sweet Potatoes, Peeled And Cubed 1 Inch
• 2 whole Large Carrots, Peeled And Cut Into 1/2 Inch Pieces
• 1 can (15 Oz. Size) Diced Tomatoes, With Liquid
• 1 teaspoon Kosher Or Sea Salt (plus More For Final Seasoning)
• 3 pinches Ground Black Pepper
• 1 cup Full-fat Coconut Milk
• 4 cups Packed Baby Spinach
• 1/2 whole Lime, Juiced
• 4 cups Or More Cooked Rice (optional)
• 1 bunch Cilantro Plus Sliced Scallions, For Serving

1. In a food processor, puree onion, garlic, ginger, oil, garam masala, cumin, and serrano pepper until a paste forms.
2. Heat a dry, medium Dutch oven (about 4 quarts) over medium heat.
3. Add the onion paste and cook 10 minutes, stirring occasionally, until fragrant and sticking slightly to the pan.
4. Add tomato paste and cook 5 more minutes, stirring frequently, until beginning to darken.
5. Add stock, agave, lime zest and juice, and cardamom.
6. Raise heat to bring to a boil, then reduce heat to simmer for 10 minutes, stirring occasionally.
7. To the simmering sauce, add sweet potatoes, carrots, tomatoes, a teaspoon of salt, and plenty of black pepper.
8. Bring to a boil, then reduce heat and simmer, covered, about 30 minutes, until potatoes are tender.
9. Add coconut milk and simmer about 5 minutes, uncovered, until slightly thickened.
10. Stir in baby spinach and cook until wilted.
11. Remove from heat and add lime juice, plus salt and pepper to taste.
12. Serve with rice, topped with chopped cilantro and sliced scallions.
13. The curry can also be served without rice as more of a stew, to keep carbs down.
14. Notes: 1.
15. To make most of the curry sauce ahead, finish simmering after adding stock, sugar, lime, and cardamom.
16. Cool and refrigerate.
17. To finish the curry, bring sauce to a simmer and proceed with the recipe (add the potatoes, etc.).
18. 2.
19. Recipe is vegan and gluten free, as written.

onion, garlic, fresh ginger, coconut oil, garam masala, ground cumin, serrano pepper, tomato paste, vegetable stock, lime juice, sweet potatoes, carrots, tomatoes, kosher, ground black pepper, fullfat coconut milk, spinach, rice, cilantro

Taken from tastykitchen.com/recipes/special-dietary-needs/root-vegetable-coconut-curry/ (may not work)