Basic Indian Curry

3 Large Sweet Potatoes

2 Tbs Oil
2 Bay Leafs
Black Mustard Seeds (about 1 tsp)
Cumin Seeds (about 1 tsp)
Coriander Seeds (about 1 tsp)

1 medium onion (or about 1 tsp onion powder)
3 gloves garlic (or about 1 tsp garlic powder)

1-inch piece fresh ginger (or about 1 tsp ginger powder)


3 medium tomatoes (pureed in a blender)
1/2 cup plain yogurt

Peel and cut sweet potatoes in thin slices.  Place on baking sheet with a drizzle of olive oil and salt.  Bake for 15 minutes at 350 degrees.

Heat Oil in Pan.  Add bay leaf, mustard Seed, cumin Seed, coriander Seed, onion and garlic and sauté for 5 minutes or until you hear spices crack.  Remove sweet potatoes from oven, and add to oil and spice mixture.  Blend ginger and water together and add to potatoes, stir for 10 minutes.  Add tomato blend and yogurt, stir and let simmer for an additional 10 minutes.