Edit: finishing this post because it's been sitting in draft status for 2.5 weeks now.
The following is a recount of SWEET POTATO CURRY.
I recommend this recipe if you are searching for any of the following traits in your diet:
a) Vitamin A (I consumed 300% of my needed intake that week because of this dish)
b) Relatively filling food that happens to be vegan (not sure if this appeals to this particular audience)
c) You're one of those people who are really into fall foods (I know fall is long over already, but this dish gave me major fall vibes, possibly because it's so orange.)
d) Pretty looking, high visual contrast food
e) Sweet-tasting curry
Phase 1: INGREDIENTS
Because this is a curry, we will be using a large assortment of spices. Fortunately, none of them are the type that are unusable in any other recipe, so no worries there.
- (4) tsp vegetable oil
- 1 tbsp cumin seeds
- 4 tsp fresh ginger
- bleh why isn't the bullet point thing working
- 1 tsp sea salt
- 3 cloves garlic, minced
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 0.25 tsp red pepper flakes
- fresh ground black pepper for taste
- 1 can (14 oz) light coconut milk
- 1 medium onion, finely chopped
- 1 medium/large sweet potato, diced
- 1 can (14 oz) chickpeas drained (to reduce sodium)
- 1 can (14 oz) can diced tomatoes w/ juices
- 1 package (5 oz) baby spinach
Phase 2: The simmer
- First, warm up the oil in a large pan, and toss the cumin seeds in to sizzle/toast for a (1) min. You'll notice the fragrance immediately, it's quite aromatic and pleasant.
Stir in the onions alongside, and cook for about 3 minutes, or until the onion bits become translucent.
Now stir in the rest of the spices. Your kitchen will smell amazing. You should let this heat up for a few short minutes.
Meanwhile, prepare the rest of your curry, as in, open up the canned veggies. I definitely recommend draining + rinsing the chickpeas, as the sodium content in canned foods can be really high. Apparently you can reduce the sodium in the can ~30% by doing this. Once the garlic has softened or if you feel the spices are getting too hot/dry, pour in the tomatoes, chickpeas, milk, and sweet potatoes.
Bring your pan to a simmer for the next 20-30 minutes. I tried to keep mine at a low, pre-historic bubbling ooze level simmer, although that might not be necessary for vegetables.
Your curry is pretty much ready once the potatoes reach a "fork-tender" state. (20-30 min after you poured in the chickpeas) At that point, you can stuff the spinach into the pan and take pictures because of the pretty contrast between all the colors. LOL.
The spinach will cook in 1-2 minutes, and ready when the spinach wilts. Sprinkle pepper on the curry to taste.
- Easiness 5/5
- Taste 3.9/5
- Healthiness 4.5/5
- Taste 3.9/5
- A bit too sweet/random for a curry, kind of just a straight mix of all the ingredients. I would've rated this higher if there was a more intricate fusion between the ingredients. The dish definitely had a strong 'I'm trying to be healthy' vibe to it-- which is not a bad thing if it's legitimate! I will likely make it again for that ^ reason.
- The lighting in this room, this dish would look literally so much better in natural lighting. I refrained from posting this on Instagram for this reason.