Sweet Potato-palooza…the next installment: Sweet Potato Curry with Chickpeas

You only thought it was over!

Back to Sweet Potato-palooza!   (That five gallon bucket from our harvest is still sitting in our kitchen.)

I think that this recipe popped up on my “Cook’s Network Recipe of the Day” which is on a widget to the right.   (And for some reason has decided to get stuck on November 8. ?????)  I always look at these recipes and think they look great but never really follow through to make them.   But, of course you know that the sweet potato recipe caught my eye and put me back on track for SWEET POTATO-PALOOZA!  (You must say this like a pro-wrestling announcer, please.)

Sweet Potato Curry with Chickpeas
Adapted from an adaptation  from Williams-Sonoma Food Made Fast Series: Vegetarian, by Dana Jacobi (Oxmoor House, 2007).

2 T.  olive oil
1 small red onion, chopped
2 garlic cloves, minced
1 T.  fresh ginger, chopped
1 jalapeño, seeded and finely chopped
1 T.  curry powder
Coarse sea salt and freshly ground pepper, to taste
1 large sweet potato, peeled and cut into 1/2-inch cubes
1 can (15 oz.) chickpeas, drained and rinsed
1 can (14 fl. oz.) coconut milk, well shaken
1 c.  water
1 can (14.5 oz.) fire roasted diced tomatoes, drained

 In a large heavy saucepan over medium-low, heat the oil.  Add the onion, garlic, ginger and jalapeno and cook, stirring occasionally, until the onion is translucent, about four minutes.

You won't see any jalapeno at this stage BECAUSE I FORGOT TO PUT IT IN! (I added it later.)

Stir in the curry powder and cook, stirring constantly, until fragrant, about 30 seconds.  Season with salt and pepper.

Add the sweet potato,  chickpeas,  coconut milk and water to the pan.

This stuff smells divine!

Raise the heat to medium-high and bring just to a boil.   Reduce the heat and simmer, uncovered, until the sweet potato is tender, about 10 minutes.

Add tomatoes and cook until heated through, about five more minutes.

It smells even better now!

Serve.  (May serve in bowls over steamed rice, if desired.)

Since hubby was working late and it was just me for dinner, I didn’t make the rice last night.

Dig in!

According to W-S and the “Recipe of the Day,”  this dish is even better the next day:  “When refrigerated, leftovers of this curry will thicken considerably. To reheat, you may need to add a little water or vegetable broth and warm it, covered, over medium heat just until hot.”    So tomorrow, I will cook some rice AND I will also add some peas because the original recipe called for one cup of frozen peas, I believe.    You know the story though, right?   I ran to the store to get some of the ingredients I did not have on hand (like the coconut milk) and totally spaced on the peas.   I was not running back this time.

Another issue I had with the original recipe is that it only called for a “large” sweet potato.   Around here, that needs to be defined a bit better.

I went with the smaller one. It weighed just under a pound. The other one is a three pounder.

This was a great vegetarian meal.

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Eat, Pray, Love
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Dress Your Family in Corduroy and Denim
Kitchen Confidential: Adventures in the Culinary Underbelly
My Life in France
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living
Garlic and Sapphires: The Secret Life of a Critic in Disguise
A Homemade Life: Stories and Recipes from My Kitchen Table
Tender at the Bone: Growing Up at the Table
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