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.
Ingredients
- 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
Prep
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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)
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Sweet potatoes / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Cilantro - Chop cilantro.
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Beans - Drain and rinse.
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Peas - Defrost in the microwave.
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Make
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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.
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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.
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Add sweet potatoes and beans to the pan and cover. Simmer until sweet potatoes are tender, 8 to 10 minutes.
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Remove from heat and stir in peas and lime juice. Season with some salt.
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If quinoa was made ahead, reheat in the microwave (reserve half if doubled).
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Serve curry over quinoa with yogurt and cilantro on top. Enjoy!
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