Sweet Potato, Carrot, Pineapple and Coconut Curry – The Forward

Name: Sweet Potato, Carrot, Pineapple and Coconut Curry – The Forward
Ingredients: 3 teaspoons coriander seeds; 2 teaspoons cumin seeds; 3 teaspoons kosher salt; 3 tablespoons coconut oil; 2 small shallots, peeled and thinly sliced (about ¾ cup); 4 cloves garlic, peeled and grated, any green centers discarded; 2 (4-inch) pieces ginger root, peeled and grated; ½ ounce (10–14 small) fresh curry leaves or 3 tablespoons dried curry leaves, ground finely; 2 cups coconut milk; 3 cups coconut cream; 3 sticks cinnamon; 5 large sweet potatoes, peeled, cut into 1-inch pieces (about 6 cups), garnet preferred; 3 medium to large carrots, peeled, cut into 1-inch pieces (1⅔ cups); 2 ripe plantains, peeled and cut into ½ inch circles; ½ pint grape or cherry tomatoes, halved; 2 cups (1-inch) chunks fresh pineapple; ½ cup raisins or currants

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Creamy and mild, this is Indian food that everyone—and I mean everyone—will love. One small warning—you should try to get fresh curry leaves and I know,

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Ingredients

3 teaspoons coriander seeds
2 teaspoons cumin seeds
3 teaspoons kosher salt
3 tablespoons coconut oil
2 small shallots, peeled and thinly sliced (about ¾ cup)
4 cloves garlic, peeled and grated, any green centers discarded
2 (4-inch) pieces ginger root, peeled and grated
½ ounce (10–14 small) fresh curry leaves or 3 tablespoons dried curry leaves, ground finely
2 cups coconut milk
3 cups coconut cream
3 sticks cinnamon
5 large sweet potatoes, peeled, cut into 1-inch pieces (about 6 cups), garnet preferred
3 medium to large carrots, peeled, cut into 1-inch pieces (1⅔ cups)
2 ripe plantains, peeled and cut into ½ inch circles
½ pint grape or cherry tomatoes, halved
2 cups (1-inch) chunks fresh pineapple
½ cup raisins or currants