Today I come to you with one of my favorite recipes! And it's one I often make for meatless Monday's. Now, I'm a carnivore. Steak is my meat of choice, yet I don't miss the meat in this recipe. It's creamy and satisfying with a burst of freshness! And it's perfect for warming up the chilly nights which have finally appeared in San Diego, yay!
Let's do a little prep first...
Yellow onion...
Cubed sweet potato...
This nifty little tool was a gift from my sister many years ago, and I LOVE IT! Not sure what it's actually called, but it's a small plate that has groves which act as a grater. I've seen it at farmers markets and fairs, but a micro plane (or very finely minced, or a a mini food processor) works too
Garlic paste...
Ginger paste...
Fry the cumin seeds...
Onions go in...
Add a bit more oil..
Ginger and garlic paste...
Spices...
The smell is ridiculous...
Crush the tomatoes, to make it easy while taking the picture I crushed them in the bowl, but I crush them with my hand as I pour into the pan...
Coconut milk...
Salt...
Pepper...
Rinsed chickpeas...
Sweet potato cubes...
I don't like much heat, but the husband does, so I add 2 dried chiles (chile de arbol) so he can crush into his servings. If heat is your preference you can add crushed red pepper or cayenne...
Mash a little...
Cilantro and lime wedges, yum!
Fluffy white rice, I prefer Jasmine, use what you like/have...
Serve and sprinkle with the cilantro and squeeze of lime...
It's absolutely delicious! The cilantro ads freshness and the lime juice gives a perfect tart pop!
Naan goes perfectly with this dish too, yum!
Recipe:
- 1 tbsp olive oil
- 1 tsp whole cumin seeds
- 1 chopped yellow onion
- 1/2 tsp olive oil
- 3 cloves garlic, grated
- 1 tsp grated ginger
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- 1/2 tsp curry powder
- 1 15oz can diced tomatoes, crushed
- 1 can whole fat coconut milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 15 oz can chickpeas, rinsed
- 1 medium sweet potato, peeled & in 1 inch cubes
- 2 dried chiles (chile de arbol)
- 1/4 cup chopped cilantro
- lime wedges
To a cold pan add 1 tablespoon olive oil and cumin seeds. Turn heat to medium and let seeds fry until fragrant, about 2 minutes or so (I start the seeds in a cold pan because they can burn easily). Then add the chopped onions. Once the onions are translucent, push them to the sides of your pan to make a well and add the remaining 1/2 tsp olive oil to the center of the pan. Add the garlic and ginger paste along with the turmeric, curry powder, and cumin. Cook the little mixture for a minute or 2 until all the spices release their aroma, be careful not to burn! Add the crushed tomatoes, coconut milk, salt and pepper. Stir well to mix all the flavors. Then add the chickpeas and sweet potato, try to get all the sweet potato in the liquid so it cooks evenly. Top with the chiles, raise the heat and bring to a boil. Once boiling, reduce heat to low, cover and simmer for 30 minutes. At this point check the sweet potato, I like them to be a little firm so they don't turn into mush. This is the time to check the seasoning, adjust S & P if needed to your liking. I mash about 1/4 of the curry to thicken up the texture. Serve with white rice and top with cilantro and lime.
Seriously delicious! Oh! we also love to eat this with good naan bread. (I get this incredible naan from costco, so yummy) Makes 4-5 servings.
Below is my youtube video on this recipe:
No comments:
Post a Comment