Curried Pomme Cythère from Sweet Hands: Island Cooking from Trinidad and Tobago by Ramin Ganeshram

Ingredients

• Freshly ground pepper to taste
• 1 tablespoon light brown sugar
• coarse salt to taste
• 4 large pomme cythère, peeled and cut into large chunks
• 1 tablespoon canola oil
• 2 cloves garlic, finely chopped
• 1 tablespoon chopped shado beni or cilantro leaves
• 2 teaspoons ground turmeric
• 1 tablespoon Trinidad curry powder
• 1 small onion, chopped