1 Red Onion - Diced
2 -3 Fresno Chilis or Serrano Chilis - Seeds removed, chopped
1 Inch Ginger - Peeled & diced
1 tsp - Tumeric
1 tsp - Coriander
1/2 tsp - Cinnamon
1 tsp Sea Salt
2 tbsp Coconut or Vegetable Oil
1 Can Coconut Milk
1 1/2 Cups Vegetable Stock
1 Can Diced Tomatoes
1 Sweet Potato - Peeled & Chopped
1 Butternut Squash - Peeled, Seeded, Chopped
1 Cup Black Rice - Cook as directed
In a food processor add the onion, ginger, garlic and spices and blend into a paste.
In a large pan over med - high heat, add the oil and add the paste and cook about 1 minute. Add in the coconut milk, vegetable stock & tomatoes. Bring to a boil and add the potatoes & squash. Stir to combine.
Bring to a boil and reduce to a simmer. Cover and cook for about 40-50 minutes. Start checking potatoes after about 30 minutes to see if they are cooked. Don't over cook or they turn to mush.
Let sit about 10 minutes and then serve over black rice.