Ingredients with Measurements:
- 2 large sweet potatoes, peeled and cubed
- 1 can of chickpeas, drained and rinsed
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 1 can of coconut milk
- 1 cup of vegetable broth
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion, garlic, and ginger and sauté until the onion is translucent.
3. Add the sweet potatoes and stir to coat with the onion mixture.
4. Add the cumin, coriander, turmeric, and paprika and stir to combine.
5. Pour in the coconut milk and vegetable broth and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the sweet potatoes are tender.
7. Add the chickpeas and stir to combine.
8. Cook for an additional 5-10 minutes, or until the chickpeas are heated through.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 16g
Saturated Fat: 10g
Carbohydrates: 38g
Fiber: 9g
Sugar: 9g
Protein: 8g
Substitutions for ingredients:
- You can use any type of potato instead of sweet potato.
- You can use any type of canned beans instead of chickpeas.
- You can use any type of oil instead of olive oil.
- You can use any type of broth instead of vegetable broth.
Variations:
- Add some diced tomatoes for a more tomato-based curry.
- Add some spinach or kale for some extra greens.
- Add some diced bell peppers for some extra crunch.
- Add some diced carrots for some extra sweetness.
Tips and tricks:
- If you want a spicier curry, add some chili flakes or cayenne pepper.
- If you want a creamier curry, add some more coconut milk.
- If you want a thicker curry, mash some of the sweet potatoes with a fork or potato masher.
- If you want a thinner curry, add some more vegetable broth.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with some rice or naan bread on the side.
- Garnish with some fresh cilantro or chopped peanuts.
Garnishes:
- Fresh cilantro
- Chopped peanuts
- Sliced green onions
- Sliced red onions
- Sliced jalapeños
Pairings:
- Rice
- Naan bread
- Quinoa
- Couscous
Suggested side dishes:
- Roasted vegetables
- Grilled chicken
- Steamed broccoli
- Sauteed mushrooms
Troubleshooting advice:
- If the curry is too thick, add some more vegetable broth or coconut milk.
- If the curry is too thin, mash some of the sweet potatoes with a fork or potato masher.
- If the curry is too spicy, add some more coconut milk or serve with some plain yogurt on the side.
Food safety advice:
- Make sure to cook the sweet potatoes until they are tender.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Curry originated in India and has since spread throughout the world, with each region having its own unique take on the dish.
Flavor profiles:
- Sweet from the sweet potatoes
- Creamy from the coconut milk
- Spicy from the spices
- Earthy from the chickpeas
Serving suggestions:
- Serve hot with some rice or naan bread on the side.
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Region: Indian