Chick Pea and Sweet Potato Curry
1 can of chickpeas (drained)
1 largish sweet potato, chopped
1 bell pepper, chopped (I used a bit each of three colors I had left over)
1 smallish onion, chopped
1 celery stalk, chopped
1 carrot, chopped
1 potato, chopped
curry powder to taste (I used 1 tablespoon)
1/2 teaspoon ginger
2 cubes of vegetable boullion
1/2 teaspoon each: ground cumin and ground cardamon
1 tablespoon flour
1 cup of coconut milk
1/2 table spoon of brown sugar
I just made this up to because I can't have soy and I needed to add something new to my repertoire of protein dishes.
1. Chop all the veggies about the same size as a chickpea.
2. In a large skillet, saute the onion, celery, bell pepper, and carrot in a little oil until soft (5 minutes).
3. Add Chickpeas, both kinds of potato and spices. Cover and cook for about 20 minutes until the potatoes are mostly done.
4. Sprinkle flour on top of veggies and stir while cooking for a few minutes.
5. Pour coconut milk in a bring to a simmer. Add in Brown sugar and stir. Add Salt and pepper to taste.
6. Serve over brown rice.
SO HOW'D IT GO?
mmmmmm very delish and low cal too! recipe does not say what to do with the bouillon!! :uhoh: :chicken:
I REALLY liked this. Only thing was I wasn't sure when to add the bouillon. I added it with the coconut milk and it seemed to work. Also I didn't add the brown sugar and it was still very tasty.
I dissolved the bouillon in water and then added with the chick peas and potatoes before the coconut milk, i was a little soup like, so maybe it is best to do with lmzeigler did above.
I REALLY liked this. Only thing was I wasn't sure when to add the bouillon. I added it with the coconut milk and it seemed to work. Also I didn't add the brown sugar and it was still very tasty.
Great recipe! Thanks!
Pages