Our November skies are gray, and at times the rain is relentless. We call it our monsoon season. This is when you want something spicy simmering away on the stove, filling the kitchen with exotic fragrance.
This is one of our most favorite dishes, a brightly flavoured bowl of half stew, half soup, and all flavour. Its spicy aromas are so tasty and addictive you’ll never notice it doesn’t include meat. Serve this dish over Basmati rice.
SWEET POTATO CHICKPEA CURRY
This is a generous recipe and serves 6 to 8. If there’s just two of you still make the full amount as it is an excellent dish the next day). We all love leftovers. This is a very quick and easy recipe to make. I can’t say enough good things about this recipe. You’ll be proud to serve it to family and friends.
Add a splash or two of vegetable oil to a stockpot over medium-high heat. (You need the large pot because of the volume of this recipe.) Toss in the onion, a sprinkle or two of sea salt, the red pepper flakes, and garlic and saute until they’re translucent, about 3-4 minutes. Grate the ginger into the pan with a Microplane grater or standard box grater, and add the Thai curry paste. Continue cooking until the spices are heated through and fragrant, another few minutes.
Add the sweet potatoes, chickpeas, coconut milk, orange juice, peanut butter. Bring to a simmer, lower the heat and continue simmering until the sweet potatoes are tender, about 30 minutes. Stir in the peas, spinach and cilantro. Serve over rice.
| SWEET POTATO CHICKPEA CURRY | Print |
- a splash of vegetable oil
- 1 large onion medium dice
- 3-4 cloves of garlic, chopped
- a sprinkle of red pepper flakes
- a generous knob of ginger grated
- 1 tsp (5 ml) of Thai Curry paste (yellow if the mildest, red is a bit spicier and green is the spiciest).
- 2 sweet potatoes, peeled and cut into ½ inch cubes
- 1 19 oz (540 ml) can of chickpeas
- 1 14 oz (398 ml) can of coconut milk (if you wish there' s low fat available)
- 1 cup (250 ml) orange juice
- ½ cup (125 ml) of peanut butter or any other nut butter
- a good sprinkle or two of sea salt for the onions
- 1 cup (250 ml) or so of frozen tiny green pea
- several handfuls of baby spinach and a bunch of chopped cilantro (this can be omitted for non cilantro lovers).
- Add a splash or two of vegetable oil to a stockpot over medium-high heat. (You need the large pot because of the volume of this recipe.)
- Toss in the onion, a sprinkle or two of sea salt, the red pepper flakes, and garlic and saute until they're translucent, about 3-4 minutes.
- Grate the ginger into the pan with a Microplane grater or standard box grater, and add the Thai curry paste.
- Continue cooking until the spices are heated through and fragrant, another few minutes.
- Add the sweet potatoes, chickpeas, coconut milk, orange juice, peanut butter. Bring to a simmer, lower the heat and continue simmering until the sweet potatoes are tender, about 30 minutes.
- Stir in the peas, spinach and cilantro. Serve over rice.
