I remember someone told me they didn’t like curry because it always tastes like curry powder. Well, if you always use the same curry powder, of course they will be similar. Most of the time, I don’t use curry powder and try to use the individual spices to create new concoctions each time.
However, we have used a few curry powders over the years. Each one tastes a bit different and when we visited my parents over the weekend, my mom had a new-to-me brand of curry paste to try out. New curry powder, new curry taste!
The bottle suggested using half of it for a single dish, which seemed excessive, so we started with a bit and it was delicious. Because my mom had chickpeas, I based the recipe on this Coconut Chana Saag, simmering the vegetables until fully cooked and then added the chickpeas at the end until warm. We used a combination of sweet potato, butternut squash and cauliflower because that’s what my mom had but it was a delicious combination. The creamy tomato-and-coconut-based sauce was excellent and the spices mellowed out as leftovers. We served this with naan and later with rice and both were excellent.
I am sharing this with Meat Free Mondays.
Creamy Sweet Potato Chickpea Curry
Inspired by Coconut Chana Saag
1 tbsp oil of choice
1 large onion, chopped
3 cloves garlic, minced
3 tbsp peeled and minced ginger
2 tbsp Patak’s mild curry paste, or to taste
28 oz can diced tomatoes, with juice
2 large sweet potatoes, cubed
1 cup chopped butternut squash (optional)
1-2 cups of vegetable broth
2-3 cups chopped cauliflower (we used frozen cauliflower)
4 cups cooked chickpeas, rinsed and drained if canned
14 oz can coconut milk
1-2 tbsp lemon juice
1. In a large pot over medium heat, heat oil. Add onion and saute until translucent. Add the garlic and ginger until aromatic, around 30 seconds. Stir in the curry paste and cook until fragrant, another 30 seconds or so.
2. Deglaze with the juice from the tomatoes, stirring to incorporate all the bits. Add the rest of the tomatoes. Add the sweet potato and butternut squash (if using) and add enough brother so that the vegetables are submerged in liquid. Raise the heat to high, bring to a boil, cover, and reduce heat to a simmer. Simmer for 20-30 minutes until the sweet potatoes are cooked through. Stir in the cauliflower and continue to simmer until cooked through, another 5 minutes or so. Stir in the chickpeas and coconut milk and simmer until heated through. Remove from heat and stir in the lemon juice. Season with salt and pepper, to taste.
3. Serve with rice, naan or roti.