Spring is here, and soon I will be graduating to salads and lighter meals. But last night was particularly cool and rainy, so I wanted to eat something comforting. I had some of this awesome creamed coconut in my cupboard, so I decided to make a curry. If you don’t have a similar product, no worries, just use 1 cup coconut milk in place of water. The addition of smoked paprika makes it even more swoonable, I think.
Smokey Sweet Potato Chickpea Curry
Serves 3 / Time: 35 minutes
1 large yellow onion, rough chop
2 cloves garlic, minced
1 inch fresh ginger, minced
1 large organic sweet potato, cubed. (I scrub well and leave the skin on.)
1 cup cooked chickpeas
½ cup frozen peas
2 tbs creamed coconut ( I used Let’s Do Organic brand)
1 tsp hot curry powder
½ tsp cumin
¼ tsp smoked paprika
pinch of salt
1 tbs olive oil
1 cup water, plus more for optional adding
In a medium-sized pot, heat oil over medium heat. Add onion and saute until translucent (3-4 minutes). Add ginger and garlic, saute 1 more minute
Add sweet potato, chickpeas, water, creamed coconut (or coconut milk) and spices and let simmer, covered, for 10-15 minutes over medium heat. Stir occasionally.
Add peas and let simmer for an additional 15 minutes. If needed, add more liquid (water or coconut milk) in ¼ cup increments.
Remove from heat, let cool, and enjoy over a grain or on its own while you obsessively monitor your Kickstarter campaign for that film you wrote and must plug everywhere.