Ingredients with Measurements:
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger and cook for another minute.
4. Add the sweet potatoes and stir to coat in the onion mixture.
5. Add the curry powder, cumin, coriander, turmeric, cayenne pepper, salt, and pepper. Stir to combine.
6. Pour in the coconut milk and bring to a simmer.
7. Add the chickpeas and stir to combine.
8. Cover the pot and simmer for 20-25 minutes, or until the sweet potatoes are tender.
9. Taste and adjust seasoning as needed.
10. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 330
Fat: 17g
Carbohydrates: 38g
Fiber: 8g
Protein: 8g
Substitutions for ingredients:
- Sweet potatoes can be substituted with butternut squash or pumpkin.
- Chickpeas can be substituted with black beans or lentils.
- Coconut milk can be substituted with heavy cream or almond milk.
Variations:
- Add diced tomatoes for a more tomato-based curry.
- Add spinach or kale for added nutrition.
- Add diced chicken or shrimp for a non-vegetarian version.
Tips and tricks:
- Cut the sweet potatoes into similar-sized pieces to ensure even cooking.
- Use full-fat coconut milk for a creamier curry.
- Toast the spices before adding them to the pot for added depth of flavor.
Storage instructions:
Store 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 a side of rice or naan bread.
Garnishes:
Fresh cilantro, chopped peanuts, or a dollop of yogurt.
Pairings:
Pair with a crisp white wine or a cold beer.
Suggested side dishes:
Rice, naan bread, or a side salad.
Troubleshooting advice:
- If the curry is too thick, add a splash of water or broth to thin it out.
- If the curry is too thin, simmer uncovered for a few minutes to thicken it up.
Food safety advice:
Make sure to cook the sweet potatoes until they are tender and fully cooked.
Food history:
Curry originated in India and has since spread throughout the world, with each region adding its own unique twist.
Flavor profiles:
Sweet, savory, and slightly spicy.
Serving suggestions:
Serve hot with a side of rice or naan bread.
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