Test Kitchen: Shrimp and Sweet Potato Curry - Country Roads Magazine

Ingredients

• 1 large sweet potato, peeled & cubed
• Roasted Chile Avocado Oil
• 1 1/4 tsp. Garam Masala, divided
• 3 tbsp. Shallot Extra Virgin Olive Oil
• 4 cups diced onion
• 2 cups diced celery
• 1 cup diced carrot
• 1/4 cup Madras Curry Powder
• 1/4 tsp. cayenne pepper
• 6 cloves garlic
• 2-inch piece of peeled fresh ginger
• 2 tsp. salt
• 1, 28-oz. can diced tomatoes
• 3 cups water
• 1 lb. medium peeled & deveined shrimp
• 2 cans full-fat coconut milk