I LOVE curry. Connor introduced me to it when we were dating and I don’t know if it was because I loved the dates or what but it became my favorite very quickly. I’ve tried a lot of curry recipes and this one is my numba one. It’s vegetarian and super yummy. It’s also packed with veggies so that’s always good. Let me know if you try it!
Sweet Potato Curry:
-1 yellow onion
-3 cloves garlic
-1/2 teaspoon of each spice:
–cinnamon, turmeric, cumin, coriandor, ground cloves, salt
-1 teaspoon fresh or ground ginger
-1 red chili or jalapeno to your spice liking
-1 can (15 oz) diced tomatoes
-1 can (15 oz) chickpeas
-1 large sweet potato
-1 can full fat coconut milk
-1 zucchini
In a large skillet, cook yellow onion with some oil (I use coconut oil). Once translucent, mix in garlic, chili, and ginger to the onions and the 1/2 teaspoon of each of the spices. Allow to cook with onions for 3-4 minutes. Then add chickpeas, tomatoes, HALF a can of coconut milk (we use the other half for the rice) and half a cup of water, and 1 large sweet potato that has been peeled and diced into 1 inch cubes. Turn the heat down to a simmer, cover and let cook for 50 minutes to let all that good mix together. Stir occasionally and at 20 minutes in taste it and add more spices as you would like. You can really add any other vegetables or ingredients that you want, but I have tweaked this recipe to make it how I love it! Serve it over coconut rice.Makes great leftovers also.
Coco Rice:
-1 cup rice (I use brown rice)
-1 cup water
-1/2 can coconut milk
Let rice cook in water until done. Add other half of coconut milk and mix together allowing to cook until the rice is not runny. You can even add a little coconut sugar if you want it to be sweet rice. So yummy!!