South Indian Vegetable Curry

Ingredients

1 large onion, cut into 1-inch chunks (about 2 cups)
3 large garlic cloves, peeled
1 2-inch-long 1-inch-diameter piece peeled fresh ginger (about 2 ounces)
3 tablespoons sunflower oil
1 tablespoon garam masala*
2 teaspoons ground cumin
1/2 serrano chile, seeded, chopped
2 tablespoons tomato paste
3 cups vegetable broth
2 teaspoons (packed) golden brown sugar
2 kaffir lime leaves**
2 whole green cardamom pods
1 pound red-skinned sweet potatoes (yams), peeled, cut into 1-inch cubes
12 ounces russet potatoes, peeled, cut into 1-inch cubes
1 1/4 cups finely grated peeled fresh coconut (about 4 ounces; grated in processor)
2 large carrots, peeled, cut into 1/2-inch rounds
2 tomatoes, cored, chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces baby spinach leaves (optional)
2 tablespoons chopped fresh cilantro

A Spicy And Fragrant Stew Of Potatoes, Carrots, Tomatoes, Coconut, And Spinach.

Bon Appetit Magazine

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