Sweet Potato Curry
Servings
6Serving size
about 1 1/2 cupsThis recipe can easily be multiplied (but you’ll need a big pot) and makes great leftovers. Serve with Brown Rice.
Ingredients
| 2 tsp. Olive oil |
| 2 Tbsp. Ginger root, raw (peeled and minced) |
| 2 clove Garlic, raw (minced) |
| 1 large White onions (diced) |
| 1 15 ounce can Canned no salt added chickpeas (drained and rinsed) |
| 1 15-ounce can No salt added diced tomatoes |
| 24 ounce Yam, raw (cut into 1/2 inch cubes) |
| 2 cups No salt added vegetable stock |
| 1 cup Lite Coconut Milk |
| 1/2 tsp. Curry powder |
| 1 Tbsp. Garam masala |
| 1/4 tsp. Red Pepper Flakes |
| 1 tsp.. Ground cumin |
| 1 tsp. Ground turmeric |
| 1 tsp.. Honey |
| 3/4 tsp. Salt |
| 1/2 cup Coriander (cilantro) leaves, raw |
Instructions
Place the olive oil in a large sauce pan or medium sized dutch oven over medium heat.
Add the ginger and garlic and cook for 2 minutes. Stir frequently.
Add the onion and cook for 5 minutes. Stir frequently.
Add the chick peas, tomatoes, yams, vegetable stock, coconut milk, curry powder, garam masala, red pepper flakes, cumin, turmeric, honey, and salt.
Stir and cover the pot.
Place the pot in the oven and cook for about 20 minutes.
Remove the lid and stir. Cook for another 20 minutes until the yams are just soft.
Serve topped with the fresh cilantro.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
If you have garam masala, cumin, and turmeric on hand, you can always make a great curry. Having a few other spices like curry powder, cardamom, and coriander can really help round out your ability to make a great dish on the spur of the moment.