3largesweet potatoes, baked (or microwaved) in their skins until done but still firm
2cupsfrozen green peas, thawed
1can(14 to 16 ounces) diced tomatoes
1 to 2teaspoonsgood quality curry powder, or to taste
Salt to taste
2 to 3tablespoonsminced fresh cilantro
Instructions
Bake or microwave the sweet potatoes in their skins, until done but still firm. When they are cool enough to handle, peel and chop them into large 1-inch pieces.
Put the peas and tomatoes in a large saucepan set over medium heat and bring bring to a simmer, stirring occasionally.
Stir in the sweet potatoes and curry powder.
Season to taste with salt.
Lower the heat to low and cook, stirring occasionally, until heated through.