Sweet Potato Curry
Abby Langer
350°
X
Ingredients
3 large sweet potatoes, peeled and cubed1/2 cup cilantro (garnish)
1 5oz can tomato paste1 tsp cumin seeds
2 18oz cans chickpeas1 tsp coriander seeds
1 14oz can coconut milk1 tsp ground turmeric
2 cups vegetable broth1 tsp garam masala
2 cups onion, chopped1 pckg garlic naan
6 cloves garlic, mincedbaby spinach (optional)
1 tbsp fresh ginger, grated
Directions
Toss sweet potatoes in 2-3tbsp oil and roast at 350° until soft. Blend in blender until very smooth along with vegetable broth and coconut milk. Heat 2tbsp oil in a large pan and add the cumin and coriander seeds, toasting until just fragrant. Add the onion, turmeric and garam masala, and sautée for a few minutes until translucent. Add ginger and garlic, cooking for another 3-4 mins. Add the chickpeas and sautée for 2-3 mins, then pour the sweet potato mixture into the pan. Add the tomato paste and cilantro (and spinach if using). Cook until heated through. Serve with naan.