SWEET POTATO WEEK, Sweet Potato Chickpea Curry
Saved my best sweet potato recipe for last. I actually adapted this recipe from the
Ayesha Curry meal prep box they sell at Wholefoods. Her version has oil which I'm not a fan of...so I added one diced tomato so I can cook my onions, ginger, and garlic in tomato juice instead of oil. Her version was also missing ginger and garlic...and I cannot imagine a curry without ginger and garlic.
1 cup dried of basmati rice
1 sweet potato diced
1 onion diced
1 carrot diced
1 can of chickpeas
1 bunch of broccoli diced
1-2 inches of ginger minced
1 clove of garlic minced
bunch of cilantro diced
1 tomato diced
1 lime 1/2 can of coconut milk or coconut cream
2 cups of water
salt and pepper to taste
1-2 tablespoons of curry powder. Start with one tablespoon, add more if you want a stronger curry flavor Directions
First cook your basmati rice in a small pot.
While rice is cooking, in a separate large pot cook the diced onions, garlic, ginger, tomato, and curry powder. Cook until soft, about 5 minutes. You can add a little water if not moist enough. Don't add oil! Trust me oil is totally not needed, we will be adding coconut milk later.
Then add your sweet potato, chickpeas, and carrots to the onion curry mixture, cook for 3 minutes, add salt and pepper.
Add 2 cups of water to the pot. Bring to a boil, then reduce the heat and let simmer on low covered so the potatoes can steam. Let cook about 6-8 minutes.
Add broccoli and coconut milk, cook another 5 minuets. Don't over cook your broccoli or it will be an ugly color like mine.
Garnish with lime juice, cilantro, and a lot of salt and pepper.
Serve on top of white rice. If meal prepping this, I think it goes really well with tangerines on the side which are in season right now 😃.