1 large sweet potato, peeled & cubed
Roasted Chile Avocado Oil
1 tsp Garam Masala
3 Tbl Shallot Extra Virgin Olive Oil
4 cups diced onion
2 cups diced celery
1 cup diced carrot
1/4 cup Madras Curry Powder
1/4 tsp Cayenne
6 cloves garlic
2 inch piece of peeled fresh ginger
2 tsp salt
1-28 oz can diced tomatoes
3 cups water
2 cans full fat coconut milk
1 lb medium peeled and deveined shrimp
Salt, Cayenne and Garam Masala, to taste

For the last three years, Red Stick Spice Company has competed at the Capital Chefs’ Showcase benefiting Cancer Services of Greater Baton Rouge. Hundreds of folks turn out to taste delicious dishes from Baton Rouge’s best chefs. And this little spice shop took home the grand prize. Store owner Anne and cooking instructor Lili Courtney came up with this curry that combines Louisiana produce and seafood with the complex Indian flavors from curry powder and garam masala. The result is a curry that comes together in a snap and hits all the flavor notes. Make this and get ready to take home a prize–or at least tons of compliments!


1.To make the curry: Coat the sweet potato cubes in Roasted Chile Avocado Oil and Garam Masala. Roast in a 400°F oven until the potatoes are tender-about 10 mins. Set aside.
2.In a stock pot, saute onion, celery, carrot, garlic, ginger, Madras Curry Powder, salt and cayenne in Shallot Extra Virgin Olive Oil. Sweat the vegetables, without browning, over medium-low heat until carrot is tender.
3.Add in tomatoes and water. Bring to a simmer for 10 mins.
4.Transfer to blender (in batches, if necessary) and blend until very smooth.
5.Return to the pot and add in coconut milk, roasted sweet potatoes and shrimp. Bring back to a simmer. Cook until the shrimp are firm and opaque pink--about five minutes. Taste and adjust with salt, cayenne and Garam Masala.
6.Serve over Jasmine Rice (recipe follows.)
7.To make the rice: Saute 2 cups raw Jasmine Rice in 2 Tbl Garlic Extra Virgin Olive Oil, 2 tsp Red Stick Spice Co House Blend and 2 tsp salt. Heat until the rice is coated with oil and seasonings and just begins to smell nutty-do not brown.
8.Add in a combo of 1 can coconut cream and water to make 4 cups liquid. Bring to a full rolling boil then reduce to a simmer and cover. Cook for 20 mins.
9.Fluff with a fork and serve with the curry.