Chickpea Massoman Curry-Loaded Sweet Potatoes
Ingredients
- 1 tsp finely minced fresh ginger,
- 1 tsp five spice powder,
- 1 tsp cumin,
- 1/4 tsp turmeric,
- 1/4 tsp cayenne.
- sauté another minute until fragrant.
Preparation
Add 2 chopped medium ripe (slightly soft) tomatoes (roma or plum) and sauté another minute. Add 1 cup vegetable broth and mix. Simmer about 10 minutes, covered. (Optional: blend curry until smooth and return to saucepan.) Mix in 2-3 cups cooked chickpeas (depending how saucy you want the curry) and 1/3 cup whole peanuts
Add coconut milk and salt to taste
Stir and cook another 5-10 minutes. (I toasted the peanuts in a little oil over stovetop until lightly browned before adding to curry.) Load desired number of sweet potatoes with curry and top with fresh cilantro. Eat any leftover curry with preferred grain
