Recipe: Sweet Potato Curry (with cauliflower, chickpeas and coconut milk)

SWEET POTATO CURRY

"A good curry-infused coconut sauce can get me to eat just about anything. Here, it makes eating a heaping bowlful of chickpeas and vegetables an absolute dream."



"In making the sauce, I like to add just 1/3 cup of full-fat coconut milk rather than using light coconut milk, as most lighter curry recipes call for, because it gives the sauce richness, a little body, and a whole lot of creaminess. (I always prefer to add a little bit of the good stuff than more of a watered-down version.)"

2 tablespoons canola oil, divided use
1 large yellow onion, chopped
1 large sweet potato, peeled and cut into 1/2-inch pieces (about 2 cups)
3 garlic cloves, minced
1/2 jalapeno, seeded and finely chopped (about 1 tablespoon)
1 tablespoon finely chopped fresh ginger
1 tablespoon tomato paste
2 tablespoons curry powder
1 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 large head cauliflower, cut into 1-inch florets (about 3 cups)
1 (15 ounce) can tomato sauce
1 (15 ounce) can chickpeas, rinsed and drained
1 cup water
2 cups frozen green peas
1/3 cup full-fat coconut milk
1/4 cup chopped fresh cilantro

In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon of the oil over medium-high heat. Add the onion and sweet potato and cook, stirring occasionally, until the onion is browned and the potato begins to soften, about 10 minutes, turning down the heat if needed to prevent burning.

Reduce the heat to medium, push the potato and onion to the sides of the pan, and add the remaining 1 tablespoon of oil along with the garlic, jalapeno, ginger, and tomato paste, and cook, stirring constantly, until fragrant, about 30 seconds.

Stir in the curry powder, coriander, cardamom, cinnamon, salt, and pepper. Add the cauliflower and cook, stirring constantly, until all the florets are coated, about 1 minute.

Add the tomato sauce and chickpeas and 1 cup of water and bring to a boil. Cover, reduce the heat to low, and simmer, stirring occasionally, until the vegetables are tender about 12 to 15 minutes.

Stir in the peas and coconut milk and cook for 2 more minutes.

Stir in the cilantro, divide among four bowls, and serve immediately. Leftover curry will keep in an airtight container in the refrigerator for 4 days.

Makes 4 servings

PER SERVING: Calories 397, Protein 15g, Carbohydrates 59g, Fiber 17g, Sugar 15g, Total Fat 16g, Saturated Fat 6g, Sodium 591mg

Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Eating in the Middle: a mostly wholesome cookbook by Andie Mitchell