[Thursday, September 14th, 2006...1:56 pm]

Sweet Potato and Chickpea Curry

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this is the first time that I’ve given this out…everyone wants it but no one gets it, until now….enjoy!

Tips:

* reduce fat by using olive oil spray instead of peanut oil
* bake potatoes in microwave for quick cooking
* serve with brown rice, lentils, meat curry

time to make 35 min 10 min prep

Change to:

1 brown onion, diced
3 tablespoons tandoori paste
2 medium tomatoes, diced
1 tablespoon olive oil (for cooking, you can use peanut oil for more flavour)
1 1/2 medium sweet potatoes, diced
1 1/2 medium white potatoes, diced
200 g chickpeas, from can drained
3/4 cup light coconut milk
1 bunch fresh coriander
1 teaspoon cumin powder
1 teaspoon ground coriander
1/2 teaspoon garam masala
1 teaspoon vegetable stock powder
2 garlic cloves
1 pinch chili powder, to taste
1 pinch curry powder, to taste


 

  1. Saute onion and spices (onions must be clear) in peanut oil.
  2. Add tandoori paste and mix until fragrant.
  3. Add potatoes and stir-fry until cooked or golden.
  4. Stir in chickpeas, tomatoes, coconut milk, vegie stock and chilli.
  5. Simmer.
  6. Add fresh coriander at end.

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Filed under diet, health, legumes, recipes, spicy foods, vegan, vegetables, vegetarian, weight loss

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