South Indian Vegetable Curry

Ingredients

• 3 tablespoons unrefined sunflower oil 
• 2 ounces ginger fresh peeled (2-inch-long 1-inch-diameter)
• 1 tablespoon garam masala 
• 1 pound cubes red-skinned sweet potato peeled cut into 1-inch cubes (yams)
• 3 cups vegetable stock 
• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons ground cumin 
• 0.5  serrano chiles seeded chopped
• 1.3 cups coconut or fresh finely grated grated peeled ( 4 ounces; in processor)
• 1 large onion cut into 1-inch chunks ( 2 cups)
• 2  tomatoes cored chopped
• 4 ounces baby spinach 
• 2 teaspoons brown sugar packed ()
• 1 teaspoon salt 
• 2 tablespoons cilantro leaves fresh chopped
• 1 Leaves available in the asian foods section of some supermarkets and at asian markets fresh frozen grated for each lime leaf.
• 2 tablespoons tomato paste 
• 3 large garlic clove peeled
• 12 ounces baking potatoes peeled cut into 1-inch cubes
• 2  cardamom pods whole green
• 2 large carrots peeled cut into 1/2-inch rounds
• 2  kaffir lime leaves 
• 4 servings frangelico 

Equipment

• bowl
• pot

Directions

1. Puree first 7 ingredients in processor until
2. paste forms. Cook in large pot over medium heat until aromatic, stirring often, about
3. minutes.
4. Add tomato paste. Cook until mixture starts to darken and brown, stirring
5. often, about 5 minutes longer.
6. Add broth, brown sugar, lime leaves, and cardamom. Simmer 10 minutes, stirring often and scraping up browned bits. DO AHEAD Can be made 2 days ahead. Cool, cover, and chill. Bring to simmer before continuing.
7. Add sweet potatoes, russet potatoes, coconut, carrots, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper to mixture in pot. Bring to boil, then reduce heat to medium low. Cover and simmer until vegetables are tender, stirring occasionally, about 25 minutes.
8. Add spinach, if desired, and cook until wilted, about 3 minutes. Season with salt and pepper. Discard lime leaves and cardamom.
9. Transfer curry to bowl; garnish with cilantro and serve.