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Author Notes: My recipe for this curry was inspired by a very simple one from a vegetarian cookbook called "Vegetarisch", which I believe is only available in Austria and Germany. I thought I would share it with you guys so more people can enjoy this personalized, tuned version of an awesome dish!
I've been serving this curry to basically all of my friends and family members and altered it almost every single time. This recipe is indeed very forgiving, so feel free to make it your own by changing it a little according to your preferences. If you like indian spices just as much as I do, I guarantee it will become one of your timeless favorites.
This totally down to earth dish is pretty easy and quickly put together, although you have to let it cook for a little while. It is exotic, hearty and loaded with flavor, which I absolutely love. This is why I recommend cooking some white jasmine rice in addition to it, so it kind of neutralizes everything.
I find it just perfect for days on which you're in need of a little comfort (or just any kind of day, really). - Roxane
- 2 medium sweet potatoes (peeled and cubed)
- 2 small cooking apples (peeled and cubed)
- 3/4 cup chickpeas (canned ones are fine)
- 1 medium white onion (finely chopped)
- 1 clove garlic (minced)
- 2 tablespoons extra virgin olive oil (or half coconut oil)
- 2 - 3 teaspoons (heaping) curry powder (or half mild, half spicy)
- 1 teaspoon black cumin seeds
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried and chopped lemongras
- 1/2 teaspoon ground coriander
- 1 inch pieces fresh ginger (minced)
- 2 - 3 cups water (amount depends on your preference)
- 1/2 cup coconut milk (optional)
- At first you want all your ingredients to be ready. Get your sweet potatoes: peel and cut them into bite-size chunks. Chop the onion and garlic very finely and set aside. Now you want to remove most of the skin of your apples (you don't have to be too accurate), divide into eights and cut them just like the sweet potatoes.
- Heat the oil in a large sauce pan and sauté the onions on medium heat until translucent. Don't wait too long until you add garlic and spice-mixture. Then add the sweet potatoes and cook for about 4 minutes. Stir in the apples and let cook a bit longer, then add water and drained chickpeas to the pan. Bring to a boil. Salt and pepper to taste.
- Leave this (covered) on a medium to high heat for about 30 minutes. If you want more liquid, just add some more water or coconut milk. It will definitely be done by then, but I still leave it (uncovered) on the stove for a couple of minutes over low heat, so the liquid evaporates a bit more and everything comes together and gets a little mushy.
- Since you're pretty much done now, you can sit down and wait until the curry's reached it's desired consistency, adjust the seasoning to your liking and serve over some fragrant white jasmine rice!
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