I’m a sucker for curry. I spent three weeks in Nepal after graduating college and I probably had some form of lentils, daal, or curry, twice a day. AND I NEVER GOT TIRED OF IT. (This could have been because my other options included yak cheese ((I’m lactose intolerant)) and boiled ((unsalted)) potatoes). But even so, I could have had endless other options, but I’ll forever gravitate towards the warming spices, soft textures, and comfort of a good bowl of curry. This sweet potato curry could easily be referred to as The “Whatever Is In Your Pantry/Refrigerator” Curry because that’s what it is and that’s the beauty of curries!! So scrounge up those slightly wilting scallions, ripe tomatoes, or whatever you’ve got and let’s get cookin’.
Sweet Potato Curry
Yields 3-4 servings
INGREDIENTS:
For the sauce:
- ½ sweet potato
- 8 mini carrots
- baby tomatoes (I used a handful, or so)
- ½ to 1 cup of vegetable broth
- 1 t curry
- ½ t cinnamon (heaping)
- ¼ t turmeric
- ⅛ t coriander
- juice of ½ a lime
- salt and pepper to taste
For the base:
- 1 cup chickpeas
- 1 cup frozen kale
- ½ red bell pepper
- ¼ white onion
- 2-3 garlic cloves
DIRECTIONS:
- Preheat oven to 375.
- Roast potato, tomatoes, and carrots for 20-25 mins.
- Heat skillet to low-medium heat and sauté the onion, pepper, and garlic until translucent and fragrant.
- Blend roasted veggies with vegetable broth and spices (adjusting the liquid to get consistency you want).
- Pour over the onion, peppers, and garlic.
- Stir in the chickpeas, kale (or whatever you choose to add in!!)
- Serve atop basmati rice.
**Optional toppings include toasted cashews, coconut flakes, green onion, cilantro, goji berries, etc!!!
the exhale 