Peanut-Tamarind Sweet Potato Curry

Peanut-Tamarind Sweet Potato Curry (Adapted from Veg Times)

2 teaspoons canola oil
16 ounces sweet potato, peeled & cubed
1 tablespoon minced fresh ginger
1 jalapeño, finely chopped
1 teaspoon curry powder
1/2 cup vegetable broth
3/4 cup fresh squeezed orange juice
1/4 cup crunchy peanut butter
1 tablespoon brown sugar
1 teaspoon tamarind paste
1/2 tsp salt
2 cups cooked brown jasmine rice

In a large skillet, heat oil over medium-high. Add cubed potatoes and sauté for one minute. Stir in ginger and jalapeño - cook until fragrant, about 1 minute. Stir in curry powder and let cook 1 minute more. Pour in broth - cover and reduce heat to medium-low. Simmer until the potatoes are tender - about 10 minutes.

In a medium bowl, whisk together juice, peanut butter, brown sugar, tamarind paste and salt. Stir into the potato mixture and bring to a simmer. Continue to cook until the sauce thickens, about 5 minutes. Serve over the cooked rice.

Makes about 4 servings.

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