Antonio over at Seasonality Spices sent me a free sample of his Maharajah Indian Curry Blend, so I have been trying out some new curry recipes. This week it is a delicious sweet potato curry. You won’t miss the meat, I promise. As an added bonus, it gave me an excuse to use my tiny little grater for the ginger.
The coconut milk and sweet potatoes add a subtle sweetness that compliments the curry blend very nicely. A little fresh ginger and cayenne pepper give it a nice zing.
- 1 Large Sweet Potato (or 2-3 small ones)
- 1 Medium onion
- 1 Red bell pepper
- 3 Cloves of Garlic (the small pieces inside a whole bulb), minced (chopped very fine). You can substitute 1 1/2 tsp of pre-minced garlic if you have that.
- 1 tsp Cayenne (red) pepper. Adjust to your comfort level. I like it hot so I use more like 2 tsp. You can leave it out or use less for a mild curry.
- 1 Tbsp fresh grated ginger (you can sub 1/4 tsp of powdered ginger if you can’t find fresh ginger)
- 1 Tablespoon vegetable oil
- 1 Tablespoon Maharajah Curry Blend
- Salt, to taste
- 1 Can (15 oz) diced tomatoes
- 2 Cans (13-15 oz) Chickpeas
- 1 Can (15 oz) coconut milk
- 1 Tbsp corn starch
- Cut Sweet Potato into 1 inch pieces
- Dice onion and red pepper
- Heat vegetable oil in a large skillet over med-high heat, add diced pepper and onion. Cook for about 5 minutes, stirring frequently.
- Add ginger, garlic, curry powder, salt and cayenne pepper.
- Stir well and cook for about 2 more minutes, stirring frequently. This is a critical step – toasting the spices amps up the flavor and the oil in the pan captures many of the volatile flavor compounds so they don’t evaporate away when you add the liquids.
- Add the sweet potatoes, Tomatoes and Chickpeas, stir well.
- Whisk the corn starch into the coconut milk and add to the pan. This will thicken up your sauce.
- Cover and reduce the heat to low. Cook 20-25 minutes until the sweet potatoes are tender, stirring occasionally.
- Use a large spoon or masher to mash some of the sweet potatoes. This will help to further thicken the sauce.
- Serve over rice.
Vegetable curries are very flexible. Try throwing in some carrots or substituting white beans for the chickpeas. Have fun with it.
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