Description
A delicious and nutritious vegetarian curry packed with flavor from sweet potatoes and spices.
Ingredients
- 2 pounds sweet potatoes, peeled and cut into large bite-size chunks
- 1½ tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, grated
- 1 teaspoon ginger, grated
- 2 teaspoons curry powder
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric
- ¼ teaspoon red pepper flakes
- 2 cups vegetable broth
- 1 can (14 ounces) coconut milk
- 1 can (15 ounces) crushed tomatoes
- 1 can (15 ounces) chickpeas (or 1½ cups cooked chickpeas)
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon garam masala (optional)
- 4 wedges lemon (or lime)
- 1 handful fresh cilantro
- 1 to 2 cups basmati rice (or naan bread)
- 4 tablespoons plain or Greek yogurt
Instructions
- Heat 1½ tablespoons of olive oil in a Dutch oven and sauté 1 chopped onion for 4 minutes. Add 3 grated cloves of garlic, 1 teaspoon grated ginger, 2 teaspoons curry powder, 2 teaspoons coriander, 1 teaspoon cumin, 1 teaspoon turmeric, and ¼ teaspoon red pepper flakes. Sauté for one more minute until fragrant.
- Add 2 cups vegetable broth, the diced sweet potatoes, 1 can coconut milk, 1 can crushed tomatoes, and 1 can chickpeas. Season with salt and black pepper. Simmer for 30 minutes or until the sweet potatoes are tender.
- Turn off the heat and stir in 1 teaspoon garam masala. Let the dish cool for 5 minutes to allow the flavors to blend. Serve with rice or naan topped with lemon juice, fresh cilantro, and yogurt.
Notes
This curry is vegan, and can be made milder by adjusting the spice level. Store leftovers in an airtight container for 3-5 days in the refrigerator or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian