Ingredients:
2 tablespoons canola oil
1 cup diced seeded tomatoes ( fresh or canned)
1 onions, finely chopped
1 (14 ounce) cans unsweetened coconut milk
3 garlic cloves, minced
1/2 teaspoon salt ( to taste)
1 teaspoon minced fresh gingerroot
2 medium red potatoes, cut into 1/2-inch pieces
2 teaspoons curry powder
1 large sweet potatoes, peeled and cut into 1/2-inch pieces
1 teaspoon ground cumin
2 carrots, peeled and cut into 1-inch pieces
1/2 teaspoon ground cardamom
3 inches cinnamon sticks
Directions:
Heat the oil in a large skillet over medium heat.
Add the onion and cook, stirring occasionally for 5 minutes.
Add the garlic and ginger and cook for 2 minutes.
Add the curry powder, cumin, cardamom and cinnamon stick.
Cook stirring constantly for 30 seconds.
Add the tomato, coconut milk and salt and stir to combine.
Add the redskin and sweet potatoes and the carrots.
Cover and bring the mixture to a boil.
Reduce the heat to medium low and simmer until the vegetables are tender, about 20 minutes.
Remove and discard the cinnamon stick.
Serve stew warm.
Servings: 4-6
Time preparation: 20 min.
Time total: 50 min.