Recipe Ingredients
- 1 bag Birds Eye Sweet Potatoes, Carrots, and Red Potatoes
- 2 tablespoons garlic & ginger paste
- 1 can (2 lbs) crushed tomatoes
- 2 tablespoons paprika
- 2 tablespoons chili powder
- 2 tablespoons coriander powder
- 1 tablespoon garam masala
- 1 tablespoon cumin powder
- 1 teaspoon turmeric
- 1/4 cup vegetable oil
- 1/2 cup coconut milk
- 1 cup water
- Handful of cilantro
Recipe Directions
- On a baking sheet, spread out Birds Eye Sweet Potatoes, Carrots, and Red Potatoes and top with a drizzle of vegetable oil and 1 teaspoon of the listed spices. Mix and bake at 450F for 20 minutes.
- In a pot, heat remaining oil and add ginger & garlic paste.
- Once fragrant, add the remaining spices and mix with the oil and ginger & garlic paste.
- Add your crushed tomatoes and water and mix thoroughly. Bring to a simmer and cover.
- Once the oil starts to separate from the curry paste and the potatoes & carrots are ready, add them to the pot and mix.
- Add coconut milk and mix, then simmer for an additional 5 minutes or until the oil separates again.
- Top with cilantro and enjoy!
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