Curried Sweet Potatoes

This in from Jason Colón's amazing girlfriend, Jess:

Ingredients:
Curry Sauce
1 onion
2 med carrots
Butternut or any type of cooked squash
1 tps curry powder
Water - (first time i made this I used Pacific Organic Low Sodium Veggie broth)

Saute onions and carrots in non stick pan with a little bit of pam for about 5 minutes.
Add curry powder, cook until fragrent. Cover with water (or broth)) simmer until veggies are tender. Mix in squash, Puree in blender. I do not take it too smooth, I like to leave some small chunks. Have extra water or broth handy, the sauce might need to be thinned out a bit.

Rest of it:

2 sweet potatoes
1 onion
1 small zucchini
any veggie that works with the curry could be used here, I just used what I had on hand the last couple of times I've made it.

Peel sweet potato and cut into bite size pieces. Cover with cold water in pan and bring to boil. Boil only maybe 10 minutes or until done. Don't want them falling apart though.

As potatoes are cooking:
Saute the chopped onion, zucchini and any other veggies in a bit of oil in a pot large enough to hold the potatoes and curry mix. Cook until tender (I sprinkle a little more curry powder on them at this point) When potatoes are done, add the sweet potatoes and curry sauce to the pan. Then simmer together for about 15 - 20 minutes or until sweet potatoes start falling apart along edges.

Note: the curry sauce will probably make more than you need for the sweet potato combination.

Enjoy!