Sweet Potato and Chickpea Curry
with quinoa / yogurt
This coconut-based Indian curry is packed with vegetables and warm, cozy spices.
Smarts: Make a double batch of quinoa to use tonight and Thursday.
- Sweet potatoes - 1 lb , peeled and cubed
- Garlic - 2 cloves , chopped
- Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
- Peas, frozen - 1 cup
- Butter - 2 Tbsp
- Curry powder, mild - 1 tsp
- Garam masala - 1 tsp
- Tomato paste - 2 Tbsp
- Coconut milk, light - 1 cup
- Stock, any type - 1 cup
- Lime juice - 1 tsp
- Yogurt, plain or Greek - 1/4 cup
- Quinoa, uncooked - 3/4 cups
- Cilantro leaves - 2 Tbsp , chopped
Cook quinoa - (Double if making Thursday's meal.) Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Sweet potatoes / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Cilantro - Chop cilantro.
Beans - Drain and rinse.
Peas - Defrost in the microwave.
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Heat a Dutch oven or large saute pan with butter over medium-high heat. Add garlic, curry powder, garam masala, and tomato paste. Saute until fragrant, 2 to 3 minutes.
Pour coconut milk and stock over aromatics / spices and bring to a simmer, stirring to scrape up any browned bits on the bottom of the pan.
Add sweet potatoes and beans to the pan and cover. Simmer until sweet potatoes are tender, 8 to 10 minutes.
Remove from heat and stir in peas and lime juice. Season with some salt.
If quinoa was made ahead, reheat in the microwave (reserve half if doubled).
Serve curry over quinoa with yogurt and cilantro on top. Enjoy!