Ingredients:
- 2 medium sweet potatoes
- 2 Tbsp olive oil
- 1 Tbsp minced ginger
- 2 cloves garlic, minced
- 1 Jalapeño pepper, dices
- 1 can (14.75 oz.) Cream Style Sweet Corn, undrained
- 1 cup coconut milk
- 1 Tbsp curry power
- 1/2 tsp ground coriander
- 3 cups cooked brown rice
Directions:
- Cut potatoes into 1-inch cubes. Combine with oil in skillet and cook 10 minutes on medium heat.
- Add ginger, garlic, and jalapeño; cook for an additional 3 minutes.
- Stir in corn, coconut milk, curry powder, and coriander.
- Bring to boil, then reduce heat, and simmer 5 minutes.
Serve over rice. Makes 4 servings.
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