Wednesday, December 7, 2011

Sweet Potato and Chickpea Curry

It seems like ages since I posted a curry dish  here on the blog.  I have been concentrating on the "comfort" side of my blog since Thanksgiving, so I decided it was high time to get back to some of the "curry" side of my blog.  It's not like we haven't been eating and rice and curry at home, this curry girl cannot get by without her spicy favorites.  I have just been cooking a lot of old favorites that I have posted already so it's time to break out a new recipe. I decided to use my new favorite ingredient:  the sweet potato.  Yes, at last count I have 12lbs left to use.  So I decided to curry two pounds worth with some chickpeas.  This vegetarian dish is so easy and it was amazingly satisfying.  You can eat it with rice on it's own or as part of an entire curry meal.  So if you are keeping track... I only have 10lbs of sweet potatoes to go... (not bad from the 24lb I bought while they were on sale) :)

2 large sweet potatoes peeled and cubed
2 medium zucchini cubed (large)  
1 medium onion chopped
1 bell pepper or sweet pepper chopped
1 (15oz) can of chickpeas rinsed and drained
2 heaping Tbs of ginger-garlic paste
1/2 tsp of fenugreek seeds (optional)
1 (2inch) piece of cinnamon
10-15 curry leaves
1 tsp cumin seeds
1 tsp mustard seeds
2-3 Tbs of curry powder (I used McCormick)
red chili flakes to taste
1 cup of coconut milk
juice of half a lime
1 cup diced tomatoes (canned or fresh)
3-4 cups of water
1-2 Tbs of canola oil

Note:  This made a pretty large quantity of curry for about 6-8 people.  You can certainly half the entire recipe to make it for a smaller crowd.

In a pan heat up your canola oil on medium-high heat.   Add your curry leaves, cinnamon stick, cumin and mustard seeds.  Fry for a few seconds until the mustard seeds start to pop. (do not burn)  Then add your onion, garlic/ginger, peppers and fenugreek seeds (if using).
Next add your cut up sweet potatoes and zucchini.  Then add your curry powder, chili flakes, salt and diced tomatoes. Saute for a minute.

Add your water and bring to a gentle boil.  Cook until sweet potatoes are cooked through (but retain their shape).  Then add your coconut milk and chickpeas.  Boil for another 2-3 minutes.  Taste for seasoning.  Finish off with some lime juice.
Enjoy with rice, roti, naan etc..

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