Sweet Potato And Peas Curry
Rating: 4/5 - Votes: 3 - Views: 14452
A great meal loaded with taste, ease of preparation, and nutrition. Very substantial and filling, with carbohydrates (brown rice) and lots of protein.
Total servings: 4
Calories:
Pre-Prep time:
Preperation time: 30 min
Occasion: Any
Cuisine: Pakistani
Effort: Easy
Best for: All
How to serve: Hot
Ingredients:
Cooked brown rice, however you like it (we used 2 boil-in-bags this time)
2 Tbsp canola oil
1 small yellow onion, chopped
2 cloves garlic, minced
Thumb-sized piece of fresh ginger, peeled and minced
1 jalapeno pepper, seeded and minced
1 Tbsp curry powder
1 large sweet potato, cut into 1/2-inch cubes
15-oz can chickpeas
15-oz can coconut milk, solid and liquid parts mixed (just shake the can)
1/2 cup frozen peas
1/2 cup canned diced tomatoes
1 cup water
Preparation:
In a heavy saucepan (Dutch oven if you have it!), heat the oil over medium-low heat.
After the pan has heated up for a few minutes, add the onion, garlic, ginger, and jalapeno.
Cook for about 5 minutes until everything is softened.
Add the curry powder and stir for 30 seconds.
Add salt and pepper (I added a lot of salt, almost a tablespoon).
Add the sweet potato, chickpeas, coconut milk, and water to the pan. Increase the heat and bring to a boil.
As soon as it starts boiling, reduce the heat to medium-low and simmer until the sweet potato is tender. It took about 15 minutes for me.
Add the peas and tomatoes; stir occasionally until they're heated through, about 4 more minutes.
Serve over brown rice.
