Author Notes
This curry tastes cozy. It's hearty and feels virtuous and also happens to be vegan. Topped with plenty of cilantro, this recipe has made its way into my weekly rotation for those days when I need something filling. I always make extra because it's one of those dishes that's better the next day for lunch —reheated or cold. —Amanda Shulman
Ingredients
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2
sweet potatoes
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1
white onion, sliced thinky
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2 tablespoons
tomato paste
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1
clove of garlic, minced
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1/2 teaspoon
curry powder
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1/2 teaspoon
coriander
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1/2 teaspoon
cumin
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2 cups
water, possibly more (or chicken broth)
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16 ounces
can of chickpeas, drained and washed
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3 tablespoons
coconut milk, the thick creamy kind
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cilantro
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olive oil
Directions
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Preheat your oven to 400 degrees. Sliced your sweet potatoes into 1/2 inch thick half moons. Dress them in some olive oil and lay them on a baking sheet, then roast until tender but not mushy, about 15 minutes. Remove from oven.
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Meanwhile, heat a good glug of oil in a large skillet. Once hot, add the onions. Cook until translucent then add the tomato paste. Cooking the tomato past helps remove some of its acidity so let this melt and mingle in the pant for about 5 minutes.
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Next add the garlic and spices, tossing all together so the onions are thoroughly coated in this spice mish mosh. Add the sweet potatoes, water and chickpeas and stir. Let simmer for about 15 until sweet potatoes are thoroughly cooked through.
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Add more water for extra sauce if it doesn’t seem like it’ll be enough. Spoon in the coconut milk and let simmer and thicken for another 5 minutes. Serve topped with cilantro sprinkles.
The kitchen is my haven and feeding people is my activity of choice. Butter is as crucial to my life as air, and if you put avocado or bacon on anything and put it in my vicinity, consider it gone. Check out my recipes and food adventures on stayhungree.com.
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