Thai Curry with Mango (Sweet Potato & Pumpkin)

This 10 Step Recipe might seem labor intensive but like most of my recipes, it's little more than chopping, microwaving, light frying, blending and combining, then reheating.

Recipes like this I do throughout the day or the day before, as I have time, and refrigerate as I go, then throw it all together at once when I'm ready to "cook" dinner (ex. Microwave sweet potato, set aside, come back later and slip off skin, refrigerate.  Peel mango and refrigerate another time, Chop kale and refrigerate, etc.)

By the time I'm ready to make dinner, the ingredients are all ready to grab and go "into the pot", so to speak.

 Ingredients:

1 Large Sweet Potato
1 Medium White Potato
1 Mango
1 Tub of Extra Firm Tofu, Drained  and cut into cubes
1/2 Can Pumpkin (or you can use a full can, I just had half left over)
1 Can Unsweetened Coconut Milk (Light or Regular)
2 c. Frozen Asian Stir Fry Mixture (the kind with broccoli, snap peas, baby corn etc.)
1 Yellow or White Onion, Diced
1-2 c. Finely Chopped Kale
2 TBSP Chopped Garlic
1 TBSP Powdered Ginger (or use fresh and grate)
1 TBSP Sweet Curry Powder (or more to taste)
1 TBSP Cumin (or more to taste)
1 TBSP Lime Juice
1 tsp Salt

1.  Microwave 1 Large Sweet Potato - Scrub and wash, pierce several times with sharp knife and microwave on "potato" setting until soft (you may have to turn it once during cooking), it is done when potato pierces through with knife

Set aside, then slip off peel once cooled

2.  Peel and carefully cut mango flesh from the pit (no need to dice), set aside

3.  In a blender combine cooked Sweet Potato, Mango, 1/2 can Pumpkin, 1 can Coconut Milk (Light is fine), Garlic, Ginger, Lime Juice, Spices

Blend and pour into soup pot, set aside

4.  Dice and boil a white potato until tender, about 10 min., Drain and Set aside

5.  Microwave the Stir Fry mixture until hot (5 min.)

6.  Fry the chopped onion in a little oil, set aside

7.  Fry the cubed tofu until browned, set aside

8.  Combine the Mango/Sweet Potato puree in the soup pot with all of the other cooked ingredients, including chopped kale (no need to pre-cook the kale)

9.  Stir and heat through

10.  Serve over Brown Rice or Quinoa (made ahead of time, frozen and just reheated when ready to use) and garnish with sour cream and cashews, if desired.