2 cups steamed sweet potato chunks
1 teaspoon butter or coconut oil
½ yellow onion, diced
4 cloves garlic, sliced
1 cup Almond Creamery Almond Milk
½ cup water
1 Tablespoon curry powder
½ teaspoon Garam Masala
½ teaspoon salt
Any veggies you like, for serving
Rice, or cauliflower “rice,” for serving
Directions: In a saute pan, heat the butter or coconut oil over medium heat. Add the diced onion and garlic, and saute for about 5 minutes, until tender.
Transfer the onions, garlic, and sweet potato chunks into a blender, and add the rest of the ingredients. Blend well, scraping down the sides, until everything is creamy. Adjust seasonings to taste and set aside.
In a separate pot, saute any veggies you like until they are nearly tender. Once your veggies are nearly cooked, pour the curry sauce over them.
Bring the sauce to a simmer, then reduce the heat and cover, to let the flavors blend for about 5-10 minutes. Pour the curried vegetables over the rice and serve warm.