Ingredients:
3 sweet potatoes
1 acorn squash
1 medium to large onion
1 TBSP vegetable oil (or whatever you have - canola, olive, ghee)
1 heaping tablespoon curry paste
1 tsp salt
1 tsp ground ginger
1 tsp cumin
1 TBSP turmeric (did you know turmeric has anti-inflammatory properties?)
1 - 2 TBSP curry powder
1 can light coconut milk
1 large can chickpeas
Method:
Peel and chop sweet potatoes and squash. Chop onion and saute in oil until translucent. Add sweet potatoes and squash. You will want to add a little bit of water, just enough so the potato and squash are covered and start to cook. Simmer until they are starting to get tender, about 20 minutes or so. They don't have to be done, just starting to soften up. Add spices and curry paste. Let cook for another 10 minutes or so. Rinse and drain the chickpeas and add them to the party. Stir in coconut milk. Bring to a boil and let simmer for about 20 minutes, or until the sweet potatoes are fork tender. Serve over Basmati rice.
You may notice that I say "about" a bit. I just kinda cook. I am not sure on the exact times. And I am just guessing about the amounts for the spices, as I didn't really measure. You could certainly up the ingredients a bit to suit your taste. This came out flavorful but not spicy. If you like spicy, by all means, add some heat. Since I have a two year old to feed (in theory anyway - she wouldn't eat dinner tonight!) I scale back a bit on the spicy. You could also add some frozen peas or green beans in towards the end.
Enjoy!

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