This vegetarian curry is dazzling served with some basmati rice alongside.
huge onion, decrease into 1-dawdle chunks (about 2 cups)
huge garlic cloves, peeled
2-dawdle-lengthy 1-dawdle-diameter piece peeled new ginger (about 2 oz)
tablespoons sunflower oil
tablespoon garam masala
teaspoons floor cumin
serrano chile, seeded, chopped
tablespoons tomato paste
cups vegetable broth
teaspoons (packed) golden brown sugar
Makrut lime leaves
entire inexperienced cardamom pods
pound red-skinned sweet potatoes (yams), peeled, decrease into 1-dawdle cubes
oz russet potatoes, peeled, decrease into 1-dawdle cubes
cups finely grated peeled new coconut (about 4 oz; grated in processor)
huge carrots, peeled, decrease into 1/2-dawdle rounds
tomatoes, cored, chopped
teaspoon freshly floor shadowy pepper
oz toddler spinach leaves (optional)
tablespoons chopped new cilantro
Puree first 7 ingredients in processor except paste forms. Cook in huge pot over medium heat except fragrant, stirring usually, about 10 minutes. Add tomato paste. Cook except combination begins to darken and brown, stirring usually, about 5 minutes longer.
Add broth, brown sugar, lime leaves, and cardamom. Simmer 10 minutes, stirring usually and scraping up browned bits. DO AHEAD May maybe furthermore be made 2 days ahead. Icy, quilt, and relax. Bring to simmer earlier to persevering with.
Add sweet potatoes, russet potatoes, coconut, carrots, tomatoes, 1 tsp. salt, and ¼ tsp. pepper to combination in pot. Bring to boil, then in the bargain of heat to medium low. Veil and simmer except vegetables are soft, stirring usually, about 25 minutes. Add spinach, if desired, and cook except wilted, about 3 minutes. Season with salt and pepper. Discard lime leaves and cardamom. Transfer curry to bowl; garnish with cilantro and lend a hand.