Wednesday, May 16, 2012
Vegan Sweet Potato and Chickpea Curry
This dish is probably not your traditional curry dish, but you have to remember I'm just a small town girl in the middle of Iowa. It is slightly sweet and warm and a great comfort food. I even have a couple day care kids who eat it up. You can always add in more flavor or heat to make it how you like. This version is MILD. I made it for the kids, so I kept it simple. I also use the coconut milk that you find with other drinkable milks (and not the fatty stuff in the can). I'm sure the canned stuff is much tastier and thicker, so use it if you prefer, but the drinkable milk works fine with far less fat.
SWEET POTATO AND CHICKPEA CURRY
(serve over rice)
2 cloves garlic, minced
1 white onion, chopped
1 sweet potato, peeled and cubed
4-5 small red potatoes, cubed
2 cans (or 2 1/2 cups) chickpeas (garbanzo beans), drained and rinsed
1/2 head cauliflower, cut into florets
2 c. frozen peas, thawed
3 T. curry powder
2-3 cups coconut milk (enough to cover potatoes)
juice from 1/2 lemon
salt to taste
In a large fry pan, soften the onion and garlic (do not brown) in a small amount of olive oil or broth. Add in sweet potatoes, potatoes, chickpeas, curry powder and cook another 3-4 minutes.
Stir in coconut milk and cook until potato is tender. Stir frequently. Add in the cauliflower and cook another 3-4 minutes. Then stir in lemon juice, peas and salt. Cover and cook just until peas are warmed and cauliflower is crisp-tender.