Healthy Vegetarian Recipes
Servings: 4 people
- 1 tablespoon olive oil
- 1 onion chopped
- 3 cloves garlic grated
- 1 teaspoon ginger grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1½ teaspoon turmeric powder optional
- ½ teaspoon ground coriander optional
- ⅓ teaspoon red pepper flakes
- 2 cups (500 grams) vegetable broth
- 1 can (15 oz) (400 grams) crushed tomatoes
- 1 can (15 oz) (240 grams) chickpeas or 1½ cups of cooked chickpeas
- 2 pounds (900 grams) sweet potatoes peeled and cut into large bite-size chunks
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 can (14 oz) (400 grams) coconut milk
- 1 teaspoon garam masala optional
- serve it with squeezed lime or lemon, fresh cilantro, basmati rice, yogurt
- Peel and cut 2 pounds sweet potatoes into large bite-size chunks.
- Warm 1 tablespoon olive oil in a large pot, then add 1 onion (chopped) and fry for 5 minutes.Add 3 cloves garlic (grated) and 1 teaspoon ginger (grated), and fry for 1 minute.Add 2 teaspoons curry powder, 1 teaspoon ground cumin, 1½ teaspoon turmeric powder, ½ teaspoon ground coriander, and ⅓ teaspoon red pepper flakes.Toast for 1 minute.
- Add 2 cups vegetable broth, 1 can (15 oz) crushed tomatoes, 1 can (15 oz) chickpeas (drained), and the diced sweet potatoes.Season with 1 teaspoon salt and ⅛ teaspoon black pepper, and simmer for 20 minutes.
- Add 1 can (14 oz) coconut milk and simmer for 10 minutes until the sweet potatoes are fork-tender and the curry is creamy.Turn the heat off, add 1 teaspoon garam masala and give it a final stir.
- Serve sweet potato curry on basmati rice with cilantro, lime, and a dollop of yogurt.
Nutrition information is an estimate for one serving of sweet potato curry out of four servings, without rice.
STORAGE
Make ahead: Sweet potato curry is a great meal prep recipe because the curry becomes more flavorful on the second and third days.
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave for 2 to 3 minutes. Add a couple of tablespoons of water if the curry is too thick.
Freezer: sweet potato curry freezes well. Let it cool down completely at room temperature, then transfer it into a freezer-friendly container and freeze for up to 3 months.
Thaw: in the microwave or the fridge over a few hours; reheat in the microwave with a couple of tablespoons of water stirred in.
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