Hey peoples! I hope you’re having a great weekend;) To help you prepare for the coming week, this recipe falls under the “freezable” category, and I’m so excited about it because it is absolutely delicious! I would eat this curry for lunch every day if I could, but I force myself to ration it for days when I don’t have time to make anything else. That’s another great thing about this recipe; if you mix in about a cup of grains such as quinoa or barley (my personal favourite), you can freeze it and have a full meal that heats up real easy in the microwave, no cooking required. Also, this recipe is super easy, despite the long cook time. If you’re in a rush, you can cut the sweet potato into smaller chunks so that they cook faster. Finally, when the curry is finished cooking I use a potato masher to mash it up a little bit. This creates a thicker texture. Scroll down for the recipe.
Sweet Potato and Chickpea Curry
Total Time: 70 minutes
- 1 tbs avocado or olive oil
- 1 medium onion, diced
- 1 large sweet potato, cubed into 1 inch pieces
- 3 cloves garlic, minced
- 1 tsp cumin
- 1/2 tbs curry powder
- 1/2 tsp chile powder
- 1/4 tsp cayenne (or more, if you like your curry nice and spicy)
- 1 can crushed or diced tomatoes
- 1 can chickpeas, drained and rinsed
- 1 cup water (optional)
- juice of 1/2 a lime
- salt and pepper to taste
- 1 cup cooked grains, for serving/freezing
- Heat the oil in a large pot over medium heat. Add in the onions and cook until translucent, 5-7 minutes.
- Add in the garlic, cumin, curry powder, chile powder and cayenne and cook, stirring frequently, for about 2 minutes, or until the mixture is very aromatic.
- Pour in the tomatoes and chickpeas and sir. If the sweet potatoes are all covered by the tomato mixture, then you do not need to add water. If they aren’t, I suggest adding the water so that they cook faster. You can also add the water if you want to thin out your curry.
- Let the curry simmer for about 40-60 minutes. You want the sweet potatoes to be soft, but not mushy.
- Once the curry is done simmering, squeeze in the lime juice and season to taste with salt and pepper. Then mash it a little with a potato masher until desired thickness is reached. This step is optional.
- Add in the cooked grains, then cool completely before scooping into sealable plastic bags and freezing. It should keep for about 3-5 months in the freezer.
- Microwave and enjoy!
I hope that you enjoy this recipe! It’s not going to be the last curry recipe that I post- I absolutely love curry! Have a great week;)))))
Yours Truly, MyDayIsBooked