Sweet Potato Vegetable Curry - Wine4Food

Ingredients

• Roasting the Root Vegetables
• ½ lb sweet potatoes or yam, peeled and cut into 1 inch cubes
• ½ lb regular potatoes, peeled and cut into 1 inch cubes
• ½ tbsp oil, canola or grapeseed
• ½ teaspoon each of salt and cracked black pepper
• Making the Curry
• 1 tbsp oil, canola or grapeseed
• 2 cups chopped red onion
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger root
• ½ teaspoon ground red chili
• ½ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ¼ teaspoon turmeric
• 1 teaspoon salt
• ¾ cup tomato sauce or puree, or 1½ cups chopped fresh tomatoes
• ½ cup diced bell peppers
• ½ cup green peas, fresh or frozen
• 1 tbsp cream
• 1 tbsp cilantro leaves
• lemon wedges, as garnish