13 October 2009 ~ 4 Comments

Sweet Potato and Chick Peas Curry

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In an effort to eat more vegetarian meals after our 4-year-old recently declared he does *not* eat meat, I am experimenting in the kitchen today, and currently making a sweet potato and chick pea curry. It was so easy! I found a recipe on a vegan blog, modified it (a lot) and made this rendition. Simple, meatless and yummy! This makes a HUGE batch, so you’ll have enough for dinner, and more for the freezer.

Sweet Potato and Chick Peas Curry

1 TBSP olive oil
2 small onions, chopped
5 cloves garlic, minced
2 medium sweet potatoes, chopped and boiled
3 tsp curry powder
1 28 oz can crushed tomatoes
1 can chick peas, drained
1 bunch fresh cilantro, chopped
850 ml vegetable broth
2 tsp brown sugar
1 cup light sour cream

Saute onions and garlic in the oil. Add curry powder and fry about 1 minute. Add sweet potato, tomatoes, chick peas, chopped cilantro, broth and brown sugar. Boil on medium heat for 1/2 hour to reduce. Right before serving, add in sour cream, and mix thoroughly. Serve with hot Naan bread.

4 Responses to “Sweet Potato and Chick Peas Curry”

  1. sherrieg 20 October 2009 at 11:41 am Permalink

    This curry looks fantastic, and easy! I can’t wait to try it out. 🙂

  2. m.a.joseph 18 December 2009 at 6:59 pm Permalink

    Very tasty. I omitted the brown sugar though and dropped a little cumin in.
    If kids weren’t around, I might add chili powder too!

  3. m.a.joseph 18 December 2009 at 7:00 pm Permalink

    Oh,and instead of sour cream, I used plain yogurt.

  4. Adrianna 23 October 2011 at 9:53 pm Permalink

    I made this dish for dinner tonight, and it turned out great! I added a little cumin as well, and put it on a bed of basmati rice! Yum! Thank you! 🙂


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