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    Brimpellizeriman

    Sweet Potato Curry

    4 servings

    porsjoner

    5 minutes

    aktiv tid

    35 minutes

    total tid
    Start matlaging

    Ingredienser

    2 pounds sweet potatoes (peeled and cut into large bite-size chunks)

    1½ tablespoons olive oil

    1 onion (chopped)

    3 cloves garlic (grated)

    1 teaspoon ginger (grated)

    2 teaspoons curry powder

    2 teaspoons coriander

    1 teaspoon cumin

    1 teaspoon turmeric

    ¼ teaspoon red pepper flakes

    2 cups vegetable broth

    1 can (14 ounces) coconut milk

    1 can (15 ounces) crushed tomatoes

    1 can (15 ounces) chickpeas (or 1½ cups cooked chickpeas)

    1 teaspoon salt

    ⅛ teaspoon black pepper

    1 teaspoon garam masala (optional)

    4 wedges lemon (or lime)

    1 handful fresh cilantro

    1 to 2 cups basmati rice (or naan bread)

    4 tablespoons plain or greek yogurt

    Fremgangsmåte

    make flavor base

    MAKE FLAVOR BASE: Peel and cut 2 pounds sweet potatoes in large bite-size chunks. Heat 1½ tablespoons olive oil in a Dutch oven and sauté 1 onion (chopped) for 4 minutes.Add 3 cloves garlic, 1 teaspoon ginger (both grated), 2 teaspoons curry powder, 2 teaspoons coriander, 1 teaspoon cumin, 1 teaspoon turmeric, and ¼ teaspoon red pepper flakes.Sauté one more minute or until fragrant. Add 2 tablespoons of water if the pan dries.

    simmer until tender

    SIMMER UNTIL TENDER: Add 2 cups vegetable broth, diced sweet potatoes, 1 can (14 ounces) coconut milk, 1 can (15 ounces) crushed tomatoes, and 1 can (15 ounces) chickpeas.Season with 1 teaspoon salt and ⅛ teaspoon black pepper and simmer for 30 minutes or until the sweet potatoes are tender.

    serving suggestions

    SERVING SUGGESTIONS: Turn the heat of and stir in 1 teaspoon garam masala.Let cool down 5 minutes to allow the flavors to meld. Taste and adjust for salt before serving with rice or naan.Top with a squeeze of lemon juice, fresh cilantro, and a dollop of yogurt. Easy right?

    Næringsinnhold

    Porsjonsstørrelse

    1 of 4

    Kalorier

    480 kcal

    Totalt fett

    14 g

    Mettet fett

    8 g

    Umettet fett

    5 g

    Transfett

    -

    Kolesterol

    -

    Natrium

    738 mg

    Totalt karbohydrater

    78 g

    Kostfiber

    14 g

    Totalt sukker

    18 g

    Protein

    11 g

    4 servings

    porsjoner

    5 minutes

    aktiv tid

    35 minutes

    total tid
    Start matlaging

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    Ingredienser

    2 pounds sweet potatoes (peeled and cut into large bite-size chunks)

    1½ tablespoons olive oil

    1 onion (chopped)

    3 cloves garlic (grated)

    1 teaspoon ginger (grated)

    2 teaspoons curry powder

    2 teaspoons coriander

    1 teaspoon cumin

    1 teaspoon turmeric

    ¼ teaspoon red pepper flakes

    2 cups vegetable broth

    1 can (14 ounces) coconut milk

    1 can (15 ounces) crushed tomatoes

    1 can (15 ounces) chickpeas (or 1½ cups cooked chickpeas)

    1 teaspoon salt

    ⅛ teaspoon black pepper

    1 teaspoon garam masala (optional)

    4 wedges lemon (or lime)

    1 handful fresh cilantro

    1 to 2 cups basmati rice (or naan bread)

    4 tablespoons plain or greek yogurt

    Fremgangsmåte

    1

    make flavor base

    2

    MAKE FLAVOR BASE: Peel and cut 2 pounds sweet potatoes in large bite-size chunks. Heat 1½ tablespoons olive oil in a Dutch oven and sauté 1 onion (chopped) for 4 minutes.Add 3 cloves garlic, 1 teaspoon ginger (both grated), 2 teaspoons curry powder, 2 teaspoons coriander, 1 teaspoon cumin, 1 teaspoon turmeric, and ¼ teaspoon red pepper flakes.Sauté one more minute or until fragrant. Add 2 tablespoons of water if the pan dries.

    3

    simmer until tender

    4

    SIMMER UNTIL TENDER: Add 2 cups vegetable broth, diced sweet potatoes, 1 can (14 ounces) coconut milk, 1 can (15 ounces) crushed tomatoes, and 1 can (15 ounces) chickpeas.Season with 1 teaspoon salt and ⅛ teaspoon black pepper and simmer for 30 minutes or until the sweet potatoes are tender.

    5

    serving suggestions

    6

    SERVING SUGGESTIONS: Turn the heat of and stir in 1 teaspoon garam masala.Let cool down 5 minutes to allow the flavors to meld. Taste and adjust for salt before serving with rice or naan.Top with a squeeze of lemon juice, fresh cilantro, and a dollop of yogurt. Easy right?