Chickpea Massoman Curry-loaded sweet potatoes This curry pairs well with any typ…
?Chickpea Massoman Curry-loaded sweet potatoes?
This curry pairs well with any type of sweet potato. (I used Japanese sweet potatoes.) The sweetness of the potato compliments the bold flavor of the curry perfectly. I highly, highly recommend this combo. ?Recipe: (Bake sweet potatoes.) Sauté 1 finely chopped yellow onion in a little neutral oil or veggie broth until translucent, about 5-7 minutes. Add 3 minced garlic cloves, 1 tsp finely minced fresh ginger, 1 tsp five spice powder, 1 tsp cumin, 1/4 tsp turmeric, 1/4 tsp cayenne. Sauté another minute until fragrant. Add 2 chopped medium ripe (slightly soft) tomatoes (roma or plum) and sauté another minute. Add 1 cup vegetable broth and mix. Simmer about 10 minutes, covered. (Optional: blend curry until smooth and return to saucepan.) Mix in 2-3 cups cooked chickpeas (depending how saucy you want the curry) and 1/3 cup whole peanuts. Add coconut milk and salt to taste. Stir and cook another 5-10 minutes. (I toasted the peanuts in a little oil over stovetop until lightly browned before adding to curry.) Load desired number of sweet potatoes with curry and top with fresh cilantro. Eat any leftover curry with preferred grain. .
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