Sweet Potato Curry
Servings: 4 people
- 2 pounds (900 grams) sweet potatoes peeled and cut into large bite-size chunks
- 1½ tablespoons (1½ tablespoons) olive oil
- 1 (1) onion chopped
- 3 cloves (3 cloves) garlic grated
- 1 teaspoon (1 teaspoon) ginger grated
- 2 teaspoons (2 teaspoons) curry powder
- 2 teaspoons (2 teaspoons) coriander
- 1 teaspoon (1 teaspoon) cumin
- 1 teaspoon (1 teaspoon) turmeric
- ¼ teaspoon (¼ teaspoon) red pepper flakes
- 2 cups (500 grams) vegetable broth
- 1 can (14 ounces) (400 grams) coconut milk
- 1 can (15 ounces) (400 grams) crushed tomatoes
- 1 can (15 ounces) (240 grams) chickpeas or 1½ cups cooked chickpeas
- 1 teaspoon (1 teaspoon) salt
- ⅛ teaspoon (⅛ teaspoon) black pepper
- 1 teaspoon (1 teaspoon) garam masala optional
Serving suggestions
- 4 wedges (4 wedges) lemon or lime
- 1 handful (1 handful) fresh cilantro
- 1 to 2 cups (1 to 2 cups) basmati rice or naan bread
- 4 tablespoons (4 tablespoons) plain or greek yogurt
- MAKE FLAVOR BASE: Peel and cut 2 pounds sweet potatoes in large bite-size chunks. Heat 1½ tablespoons olive oil in a Dutch oven and sauté 1 onion (chopped) for 4 minutes.Add 3 cloves garlic, 1 teaspoon ginger (both grated), 2 teaspoons curry powder, 2 teaspoons coriander, 1 teaspoon cumin, 1 teaspoon turmeric, and ¼ teaspoon red pepper flakes.Sauté one more minute or until fragrant. Add 2 tablespoons of water if the pan dries.
- SIMMER UNTIL TENDER: Add 2 cups vegetable broth, diced sweet potatoes, 1 can (14 ounces) coconut milk, 1 can (15 ounces) crushed tomatoes, and 1 can (15 ounces) chickpeas.Season with 1 teaspoon salt and ⅛ teaspoon black pepper and simmer for 30 minutes or until the sweet potatoes are tender.
- SERVING SUGGESTIONS: Turn the heat of and stir in 1 teaspoon garam masala.Let cool down 5 minutes to allow the flavors to meld. Taste and adjust for salt before serving with rice or naan.Top with a squeeze of lemon juice, fresh cilantro, and a dollop of yogurt. Easy right?
