Vegetarian Sweet Potato and Chickpea Curry |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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With a few produce staples and some pantry ingredients, you can cook up this pleasantly spiced curry any day of the week. Serve it over cooked rice or noodles or with Naan, the lovely Indian flatbread. Ingredients:
1 tablespoon butter |
2 cloves garlic, minced |
1 tablespoon curry powder |
1/2 teaspoon ground ginger |
2 carrots, sliced |
1 large sweet potato, peeled and cut into cubes |
1 sweet red pepper, chopped |
1 cup reduced-sodium ready-to-use vegetable broth |
2 tablespoons all-purpose flour |
1 cup 10% or 18% cream |
1 (19 ounce) can chickpeas, drained and rinsed |
1 cup frozen green peas, thawed |
salt |
1/2 cup plain yogurt |
lime wedges |
Directions:
1. In a pot, melt butter over medium heat. Add garlic, curry powder and ginger and saute for 30 sec or until softened. Add carrots, sweet potato and red pepper and saute for about 5 min or until carrots start to soften.
2. Stir in broth and 1/2 tsp (1 ml) salt. Increase heat to high and bring to a boil, stirring often. Reduce heat to medium-low, cover and simmer for 10 min or until vegetables are almost tender.
3. Whisk flour into cream and stir into pan with chickpeas and green peas. Simmer, stirring, for about 3 min or until sauce has thickened and peas are hot. Season to taste with salt. Serve topped with yogurt and with lime wedges to squeeze over top.
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