Sweet Potato Curry
BAM! November 1st and the grocery store is slammed packed with Thanksgiving suggestions. You round aisle 11 and there is a mountain of sweet potatoes. And because you have no idea what to do with yams the grocery store helps you out.
Tangent to the mount o’ orange spuds is a pile of pecans. Bags of brown sugar. Itty bitty marshmallows. And now you’re craving sweet potato casserole.
And you don’t even like sweet potato casserole.
For one, marshmallows only belong toasted between two graham crackers with a slab of chocolate. And for two, we’re weeks away from Thanksgiving. Weeks, people! So ignore those grocery store suggestions, grab the sweet potatoes, and head home to make this super-savory Indian inspired dish.
Sweet Potato Curry (adapted from here)
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
1 bay leaf
1 1/2 cups vertically sliced onion
1 1/2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 (14-ounce) can water
1 (14.5-ounce) can diced tomatoes, undrained
2 cups (1/2-inch) cubed peeled sweet potato
1 3/4 cup chickpeas (drained if using cans)
1 diced bell pepper
1 tablespoon fresh lemon juice
Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.
Heat nonstick spray over medium. Add onion and bell pepper to pan; cook 10 minutes or until tender, stirring frequently. Stir in ginger and garlic; cook 1 minute, stirring constantly. Add curry powder mixture; cook 2 minutes, stirring constantly. Add tomatoes and can of water bring to a boil. Cover, reduce heat, and simmer 1 hour.
I REALLY don’t think 1 hour simmer time is necessary.
Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Remove from heat; stir in lemon juice. Discard bay leaf.
