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1
In a food processor, puree onion, garlic, ginger, oil, garam masala, cumin, and serrano pepper until a paste forms.
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2
Heat a dry, medium Dutch oven (about 4 quarts) over medium heat.
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3
Add the onion paste and cook 10 minutes, stirring occasionally, until fragrant and sticking slightly to the pan.
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4
Add tomato paste and cook 5 more minutes, stirring frequently, until beginning to darken.
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5
Add stock, agave, lime zest and juice, and cardamom.
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6
Raise heat to bring to a boil, then reduce heat to simmer for 10 minutes, stirring occasionally.
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7
To the simmering sauce, add sweet potatoes, carrots, tomatoes, a teaspoon of salt, and plenty of black pepper.
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8
Bring to a boil, then reduce heat and simmer, covered, about 30 minutes, until potatoes are tender.
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9
Add coconut milk and simmer about 5 minutes, uncovered, until slightly thickened.
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10
Stir in baby spinach and cook until wilted.
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11
Remove from heat and add lime juice, plus salt and pepper to taste.
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12
Serve with rice, topped with chopped cilantro and sliced scallions.
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13
The curry can also be served without rice as more of a stew, to keep carbs down.
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14
Notes: 1.
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15
To make most of the curry sauce ahead, finish simmering after adding stock, sugar, lime, and cardamom.
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16
Cool and refrigerate.
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17
To finish the curry, bring sauce to a simmer and proceed with the recipe (add the potatoes, etc.).
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18
2.
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19
Recipe is vegan and gluten free, as written.
