African/Indian Sweet Potatoes

Indian Sweet Potatoes

My husband and I LOVED this. I adapted it from what I think was actually and African recipe- but it reminded us of some of our favorite Indian flavors. The kids ate it okay. Sorry there's no picture, we gobbled it up to fast.

2 Tbsp Peanut oil
1 Tbsp curry powder
1 large onion
2 carrots
3 celery ribs
2 tsp minced garlic
2 lbs sweet potatoes
2 cups veg broth
28 oz crushed tomatoes (I used half canned, half diced fresh)
1 tsp salt, divided
1/4 tsp black pepper
1/4 cup peanut butter
1/4 almond butter
1/2 cup light coconut milk

1. Peel and chop sweet potatoes into chunks. Dice carrots, celery and onion.
2. Heat peanut oil in large skillet. Add curry powder, onions, carrots, and celery. Cook, stirring occasionally for 2 min. Add garlic and 1/2 tsp salt cook for 1 more minute. Stire in sweet potatoes, broth and tomatoes and bring soup to a boil. simmer covered 20-30 min.
3. Season with 1/2 tsp salt, 1/4 tsp black pepper, nut butters and coconut milk stirring to combine. Let simmer 20 minutes. Serve as soup or over rice.

Shrimp Tostadas

Made these last night and they were a huge hit. Everyone had seconds (except for Naomi, who just ate one).

I just heated black refried beans in a pot.

Threw a taco rice mix in the rice maker.

Then sauteed shrimp in some lime juice with smoked paprika, garlic and fresh cilantro.

Also made a "salsa" topping of avocado, tomato, cilantro, red onion with a squeeze of fresh lime juice and salt.

Other toppings included shredded cheese, plain greek yogurt, and lettuce.

Stack em on home made or pre-made tostada shells and enjoy!