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, drainedIn 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.
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.
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.
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.
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.
This was a great vegetarian meal.
I love curry and I think this sounds fantastic. I feel you on not going to the store twice-once in the middle of a recipe is too much!
The only sweet potatoes my family has liked were sweet potato fries…I’m going to have to slowly introduce a few new options 🙂 5 pounds could last us all winter!
Sweet potato and curry pair so well together, the curry gives a nice bite! I like to do roasted sweet potato wedges sprinkled with curry. Your doing a great job using up all those sweet potatoes!
I am hooked on the curry/sweet tater combo now! I definitely try it on fries.
Woah, that’s a big sweet potato!
I love sweet potato palooza! I have yet to try the curry and sweet potato combo. The Pesto Swirl Bread is also pretty awesome!I dont think I really had anything to do with it. It was your awesome writing style that brings everyone back. It is witty, heartwarming and comforting all at the same time. Your pictures arn’t to shabby either. Thanks for sharing with all of us.
Whats not to love here…. yum!
I LOVE sweet potatoes, especially in curry! This looks fantastic. I also like to eat vegetarian as much as possible (though I love meat, so I could never actually be a vegetarian) so this works for me on that level too.
Nice to meet you, btw!
I like this but saw the addition of the peas post first. Both versions look pretty tasty to me, so keep extending the palooza!
I love ANYTHING with curry! And I’ve never met a sweet potato I didn’t like. So awesome to see them some other way than covered with sugar! Thanks also for stopping by. Yes – it was awesome seeing Bourdain and Ripert together!