Corn & Sweet Potato Curry

 Libby’s

2 medium sweet potatoes

2 Tbsp olive oil

1 Tbsp minced ginger

2 cloves garlic, minced

1 jalapeno pepper, diced

1 can (14.75 oz.) cream style sweet corn, undrained

1 cup coconut milk

1 Tbsp curry powder

½ tsp ground coriander

3 cups cooked brown rice

Cut potatoes into 1-inch cubes. 

It didn't say to peel them first, but I went ahead and did that anyway.

Combine with oil in skillet and cook 10 minutes on medium heat. Add ginger, garlic, and jalapeno; cook for an additional 3 minutes.

Keep stirring so they don't burn!

Stir in corn, coconut milk, curry powder, and coriander. Bring to boil, then reduce heat and simmer 5 minutes. 

It really does come out curry in the end - see?

Serve over rice.

A tidy little meal by itself!

My Rating: 4/5 "Refreshingly sweet and just savory enough to be interesting. It's also not hot at all - very palatable for the 'I'm afraid of spicy food' crowd. It seems pretty Americanized, but at the same time it's convenient to have a curry recipe around that you can find all the ingredients for at your local small-town grocery store."