Dinner
Easy Sweet Potato Curry
When served over rice, curry becomes a filling, one-dish meal. Try it with deep-fried leavened bread like bhatoora or the smaller poori, or make naan bread or chapati from scratch. For a fuller spread, add an Indian cucumber salad, one or more types of chutney and fresh paneer sprinkled with salt and spices. Chicken tikka skewers will please any meat eaters joining the party. Finish the meal with a sweet mango lassi or gulab jamun (fried doughnut balls infused with rose water).
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 tablespoon minced fresh gingerroot
- 2 teaspoons minced garlic
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon crushed red pepper flakes
- 2 large sweet potatoes (about 1-1/2 pounds), cut into 1-inch cubes
- 1 cup vegetable broth
- 1 can (13-2/3 ounces) coconut milk
- 1 can (14-1/2 ounces) diced tomatoes
- 1 can (15 ounces) garbanzo beans, rinsed and drained, optional
- 4 cups fresh spinach
- 1/2 cup fresh cilantro leaves, chopped
- 1 tablespoon lime juice
- hot cooked basmati rice
- lime wedges, optional
Directions:
- In a Dutch oven or large sauce pan, heat oil over medium heat. Add onion; cook until tender, 4-5. Stir in ginger, garlic, curry powder, turmeric, cumin, salt, pepper and red pepper flakes; cook until fragrant, about a minute longer. Stir in sweet potatoes, broth, coconut milk, tomatoes with juice and if desired, garbanzo beans; bring to a simmer. Cook, uncovered, just until potatoes are tender, 15-20 minutes, stirring occasionally.
- Add in spinach; cook, uncovered, until spinach is wilted, 2-3 minutes. Stir in cilantro and lime juice. Serve with rice and if desired, lime wedges and additional cilantro.