Just in time for Lent, this curry is vegan and gluten-free.
Sweet potatoes are one of those all-time magical foods.
- My little ones universally love them. Even though they won’t try this curry per se, they will happily eat the cooked sweet potatoes with a side of rice.
- Sweet potatoes are nutritionally dense, filled with fiber. They are a great source of Vitamin C, beta carotene and potassium.
1 small onion
1 large sweet potato or 2 medium sweet potatoes
1 extra large tomato
1 15oz. can chickpeas
1 15oz. can light coconut milk
1 tbsp. vegetable oil
1 1/2 tbsp. garam masala
3 cloves minced garlic
1 tsp. freshly grated ginger
1 tsp. red pepper flakes
1 tsp. cinnamon
1 tsp turmeric
- Cook sweet potatoes ahead of time. My favorite method requires pricking them with a fork, brushing the skins with a small amount of vegetable oil and wrapping them in foil. Put about an inch of water into the slow cooker for steam and add the sweet potatoes; they cook on high for 2-3 hours.
- Heat the oil on medium in a deep skillet or wok. Dice the onion and soften for 3-4 minutes. Add diced tomato garlic, ginger and all the spices. Altogether this creates your spice base. Keep stirring for several minutes.
- Add the (drained) chickpeas and coconut milk and stir. Cover the skillet and reduce heat to medium low. Let cook for 30 minutes while occasionally stirring.
- Check curry’s flavor and see if you want to add more spices. Add cooked sweet potatoes, cut roughly into 1-inch chunks. Cook altogether for another 15-20 minutes.
- Serve curry over rice or with naan. Garnish with lime and chopped cilantro.