Paneer and Pea Curry With Sweet Potato Hash
"The traditional Indian dish matar paneer gets a simplified treatment here: Garam masala takes the place of what can sometimes be a long list of spices, and a quickly made sweet potato hash subs for the usual basmati rice. Coconut milk is decidedly nontraditional, but a touch of it nicely balances the tomatoes' acidity. Look for paneer in the dairy aisle and garam masala in the spice aisle of any grocery store that has a good ethnic food section, or, of course, at Indian markets such as Patel Brothers...."
INGREDIENTS
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3 tablespoons extra-virgin olive oil
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1 large onion, chopped
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5 cloves garlic, chopped
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1 1/2 pounds sweet potatoes, peeled and grated
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Sea salt
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8 ounces paneer, cut into 1/2-inch cubes (may substitute extra-firm tofu, drained)
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3-inch piece ginger root, peeled and finely chopped
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2 tablespoons garam masala
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2 cups fresh or frozen/defrosted peas (about 9 ounces)
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1 cup no-salt-added canned crushed tomatoes, with their juices
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1/4 cup low-fat coconut milk
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