Dice an onion and brown in oil.
Mince together 2 tablespoons each of garlic and ginger (4-5 cloves of garlic, 2 inches of ginger)
When the onions are browned, add the garlic and ginger and saute until fragrant.
Meanwhile dice a jalapeno or two, depending on size. Add to the pot and continue stirring and browning, adding a tablespoon of coriander seeds if you like.
Add a can of coconut milk and a can of tomato sauce. Stir in 2 tablespoons of red curry paste, 1 tsp white pepper and 1 tsp ground cumin.. Add a can of diced tomatoes, stir and cover.
Simmer the mixture while you slice 1 large sweet potato into 1/4 inch slices. Stack three slices at a time and cut into quarters and add to the pot.
Keep simmering while you prepare a small cauliflower. Remove the stem and leaves and separate into florets. When the sweet potato is almost cooked, add the cauliflower florets and simmer until done. Leave the lid off so that the stew can thicken a bit.
When the vegetables are tender, serve each bowl with a large spoonful of hot mango chutney. Add a dollop of sour cream and garnish with minced cilantro if you like.
bon appetit
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