Paneer and Pea Curry With Sweet Potato Hash

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 5 cloves garlic, chopped
• 1 1/2 pounds sweet potatoes, peeled and grated
• Sea salt
• 8 ounces paneer, cut into 1/2-inch cubes (may substitute extra-firm tofu, drained)
• 3-inch piece ginger root, peeled and finely chopped
• 2 tablespoons garam masala
• 2 cups fresh or frozen/defrosted peas (about 9 ounces)
• 1 cup no-salt-added canned crushed tomatoes, with their juices
• 1/4 cup low-fat coconut milk

Directions:

Pour 1 tablespoon of the oil into a large skillet over medium heat. Once the oil shimmers, add half of the onion and half of the garlic. Cook, stirring frequently, until tender. Increase the heat to medium-high and stir in the sweet potatoes. Sprinkle with salt to taste. Cook the sweet potatoes, stirring and scraping them from the pan occasionally, until they are browned in spots and tender, about 10 minutes. Remove from the heat.
Sprinkle the paneer pieces with salt. Pour 1 tablespoon of the oil into a separate large skillet over medium-high heat. Once the oil shimmers, add the paneer and cook for a few minutes, until deeply browned on one side, then turn the cubes over to brown deeply on the second side.
Reduce the heat to medium. Pour in the remaining tablespoon of oil, then stir in the ginger and garam masala. Cook, stirring frequently, until the ginger is tender and the garam masala has bubbled and bloomed. Stir in the peas, the tomatoes and their juices and the coconut milk. Once the mixture starts bubbling around the edges, taste, and add salt as needed. Cook until the peas are tender and the flavors have melded, about 5 minutes.
Divide the sweet potato hash among individual plates. Spoon the paneer-pea curry on top. Serve hot.