Peanut-Tamarind Sweet Potato Curry

• 1 large sweet potato, peeled and cubed (about 1 lb.)
• 1 Tbs. minced fresh ginger
• 1 jalapeno, chopped (about 1 Tbs.)
• 1 tsp. curry powder
• 1/2 cup low-sodium vegetable broth
• 3/4 cup orange juice
• 1/4 cup crunchy peanut butter
• 1 Tbs. brown sugar
• 1 tsp. tamarind paste
• 1/2 tsp. salt
• 2 cups cooked brown rice

1. Heat skillet coated with cooking spray over medium-high heat.
2. Add potatoes, and saute 1 minute.
3. Add ginger and jalapeno, and cook 1 minute, or until fragrant.
4. Stir in curry powder, and cook 1 minute more.
5. Add broth, cover, and reduce heat to medium low.
6. Simmer potatoes 10 minutes, or until soft.
7. Whisk together juice, peanut butter, brown sugar, tamarind paste and salt in bowl.
8. Add to sweet potato mixture, and bring to a simmer.
9. Cook 5 minutes, or until sauce thickens.
10. Serve over rice.

sweet potato, fresh ginger, curry powder, vegetable broth, orange juice, crunchy peanut butter, brown sugar, tamarind paste, salt, brown rice

Taken from www.vegetariantimes.com/recipe/peanut-tamarind-sweet-potato-curry/ (may not work)