Ingredients with Measurements:
- 2 large sweet potatoes, peeled and cubed
- 1 can chickpeas, drained and rinsed
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1 can diced tomatoes
- 1 can coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
- Grater
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and sauté until softened, about 5 minutes.
2. Add the garlic, ginger, curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until fragrant.
3. Add the sweet potatoes and chickpeas to the pot and stir to coat with the spice mixture.
4. Pour in the diced tomatoes and coconut milk. Stir to combine.
5. Bring the mixture to a simmer and reduce the heat to low. Cover the pot and let the curry cook for 20-25 minutes, or until the sweet potatoes are tender.
6. Season with salt and pepper to taste.
7. Serve the curry hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 38g
Protein: 8g
Fiber: 8g
Sugar: 9g
Sodium: 360mg
Substitutions for ingredients:
- You can use any type of potato instead of sweet potatoes.
- If you don't have chickpeas, you can use any other type of beans.
- You can use fresh tomatoes instead of canned tomatoes.
- If you don't have coconut milk, you can use heavy cream or yogurt.
Variations:
- Add some spinach or kale to the curry for extra nutrition.
- Use different spices to change the flavor. For example, you can use garam masala instead of curry powder.
- Add some diced chicken or tofu for extra protein.
Tips and tricks:
- Make sure to cut the sweet potatoes into small, even-sized pieces so they cook evenly.
- If the curry is too thick, you can add some water or broth to thin it out.
- Taste the curry as it cooks and adjust the seasoning as needed.
Storage instructions:
Store any leftover curry in an airtight container in the fridge for up to 4 days.
Reheating instructions:
Reheat the curry in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the curry in bowls with a side of rice or naan bread.
Garnishes:
Fresh cilantro, chopped peanuts, or sliced green onions.
Pairings:
Serve the curry with a crisp green salad or some roasted vegetables.
Suggested side dishes:
Rice, naan bread, or roasted vegetables.
Troubleshooting advice:
- If the curry is too spicy, you can add some sugar or honey to balance out the heat.
- If the curry is too thin, you can simmer it uncovered for a few minutes to thicken it up.
Food safety advice:
Make sure to cook the sweet potatoes until they are tender to avoid any risk of foodborne illness.
Food history:
Curry is a dish that originated in India and has since become popular all over the world. It typically consists of a mixture of spices, vegetables, and meat or legumes, cooked in a sauce.
Flavor profiles:
This sweet potato and chickpea curry has a warm, spicy flavor with a hint of sweetness from the coconut milk.
Serving suggestions:
Serve the curry hot with a side of rice or naan bread.
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Region: Indian