It is time again to open up that spice cabinet-- we're making Indian cuisine!
This vegetarian curry is a nice blend of spices especially atop baked sweet potatoes. The sweetness of the potato balances out the spicy curry perfectly. Additionally, it is quite delicious mixed with rice. There are so many options for serving that I don't want to limit your creativity. Just do it-- make this hearty vegetarian dish (vegan, if you skip the Greek yogurt) and no one will miss the meat.
Chickpea Curry (adapted from Three Many Cooks)
2 tbsp canola oil
1 large onion, diced
2 garlic cloves, minced
1 jalapeno, minced (with as many seeds as you would like)
2 tsp finely grated ginger
1 tbsp garam masala
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground turmeric
10 oz can crushed tomatoes
3 cups of cooked chickpeas*
2 cups vegetable broth (homemade or low-sodium)
2 tbsp fresh parsley, chopped
Baked sweet potatoes** or cooked rice, for serving
Greek yogurt, for serving, optional
Chopped parsley and red onion, for serving
In a Dutch oven, heat the oil over medium heat. Add the onion and saute until tender, about 5 minutes. Add the garlic, jalapeno, and ginger and cook about 1 minute. Add the seasonings and stir to coat. Stir in the tomatoes, vegetable broth, and chickpeas and bring to a simmer. Reduce heat and simmer for 15-30 minutes until thickened. Stir in the parsley.
Serve the curried chickpeas over baked sweet potatoes or cooked rice topped with Greek yogurt, red onion, and additional parsley, as desired.
Makes a large pot serving 4-6.
*Use 2 15-oz drained cans of chickpeas, or 3 cups soaked and cooked chickpeas.
**To bake sweet potatoes, preheat oven to 400 F. Place potatoes on a foil lined baking sheet and roast for about 1 hour until fork tender.