Description
A delightful and nourishing vegetarian curry that combines sweet potatoes and spices for a comforting dish.
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
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Instructions
- 1. Start by peeling and cutting the sweet potatoes into large bite-size chunks. Heat olive oil in a Dutch oven and sauté the chopped onion for about 4 minutes.
- 2. Add the grated garlic and ginger, along with the spices: curry powder, coriander, cumin, turmeric, and red pepper flakes. Sauté for one more minute.
- 3. Pour in the vegetable broth. Add the sweet potatoes, coconut milk, crushed tomatoes, and chickpeas. Season with salt and black pepper. Let it simmer for 30 minutes, or until the sweet potatoes are soft and tender.
- 4. Stir in the garam masala if using. Let it cool for 5 minutes before serving. Adjust salt to taste.
- 5. Serve warm with rice or naan, garnished with lemon juice, fresh cilantro, and a dollop of yogurt.