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.

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Ingredients

• 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

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Directions

1. Cut Sweet Potato into 1 inch pieces
2. Dice onion and red pepper
3. Heat vegetable oil in a large skillet over med-high heat, add diced pepper and onion. Cook for about 5 minutes, stirring frequently.
4. Add ginger, garlic, curry powder, salt and cayenne pepper.
5. 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.

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1. Add the sweet potatoes, Tomatoes and Chickpeas, stir well.
2. Whisk the corn starch into the coconut milk and add to the pan. This will thicken up your sauce.
3. Cover and reduce the heat to low. Cook 20-25 minutes until the sweet potatoes are tender, stirring occasionally.
4. Use a large spoon or masher to mash some of the sweet potatoes. This will help to further thicken the sauce.
5. Serve over rice.

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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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