This dish can be made vegetarian by omitting the chicken, and using vegetable broth instead of chicken broth.

1 ½ Lb                         Sweet Potato, 1 ½” chunks

1 Lb                             (Optional) Chicken Breast, cubed

2 Tb                             Teeny Tiny Spice Co. of Vermont® West African Curry

2 Tb                             Olive Oil

1 15 Oz Can               Coconut Milk

1 C                              Chicken or Vegetable Broth

Salt to taste

Optional fresh mint, scallions or peanuts, chopped, for garnish

• Cook the spices in the oil for 1 minute, stirring.
• Add the rest of the ingredients and stir until spices are blended in well.
• Gently simmer, partially covered, for 20 to 30 minutes. Stir occasionally, until the sweet potato is cooked through.
• Season with salt to taste.
• Serve alone or over rice.
• Garnish with chopped scallions, mint, or peanuts if desired.