Potato Curry(For Those Who Like It Hot And Light!) - cooking recipe

Ingredients

about 5 c. regular-strength chicken broth
2 large (about 1 lb.) onions, chopped
1/4 tsp. coconut extract
2 large (about 1 1/2 lb.) sweet potatoes or yams
1 (10 oz.) pkg. frozen petite peas, thawed
2 c. plain nonfat yogurt
4 cloves garlic, pressed or minced
2 Tbsp. minced fresh ginger
3 large (about 1 1/2 lb.) Russet potatoes
1 c. nonfat milk
1/2 c. fresh cilantro (coriander) leaves
2 Tbsp. ground coriander
1 Tbsp. ground cumin
1/2 tsp. ground turmeric
1/2 tsp. cayenne
1/4 tsp. ground cinnamon
salt to taste
1 red onion, peeled and thinly sliced
2 Tbsp. red wine vinegar
2 ripe avocados
juice of 1 lime
1/4 large watermelon
juice of 1 orange
2 tsp. extra-virgin olive oil
1 c. loosely packed cilantro sprigs
salt and pepper

Preparation

In a small bowl, combine onion and vinegar.
Cover and place in the refrigerator to marinate for several hours or overnight.