Ingredients: |
Ingredients: 1 small yellow onion
1 tablespoon vegetable oil
3 cloves garlic
1/2 teaspoon dried spices: cinnamon, turmeric, cumin, coriander, ground cloves
Salt, to taste
1 teaspoon fresh grated ginger
1 red chili or tbsp chili sauce
1 can (15 oz) diced tomatoes
1 can (15 oz) chickpeas
1 large sweet potato
1 can (15 oz) light coconut milk
1/2 cup chopped parsley
Jasmine rice or quinoa, for serving
|
Directions: |
Directions:In a large, deep skillet, heat the vegetable oil and a small yellow onion (loosely diced). Allow this to soften for 3-4 minutes while mincing the garlic & chili and gathering the spices.
Next, add the garlic, chili, and ginger to the onions with about 1/2 a teaspoon of each spice. Stir and allow the spices to mingle with the onions for several minutes.
Now, add almost all the other ingredients to the pan – throw in the (drained and rinsed) chickpeas, the can of tomatoes, the light coconut milk, and about 1 large sweet potato that has been peeled and diced into ~1 inch chunks.
Turn the heat down to a simmer, cover. This curry will need at least 30 minutes (50 is ideal) to fully break down and absorb all the spices. Stir occasionally. Add more spices at the half way point; especially cinnamon, turmeric, and salt. If you want the dish extra spicy, a dash of cayenne pepper wouldn’t be a bad idea.
At the last minute before serving, add a handful or two of fresh chopped parsley to complete this dish. Serve atop rice or quinoa. |
This recipe for Sweet Potato Coconut Curry is from