Baked Sweet Potatoes with Chickpea Massoman Curry
Ingredients
- Sweet potatoes
- 1 finely chopped yellow onion
- Neutral oil or vegetable broth
- 3 minced garlic cloves
- 1 tsp finely minced fresh ginger
- 1 tsp five spice powder
- 1 tsp cumin
- 1/4 tsp turmeric
- 1/4 tsp cayenne
- 2 chopped medium ripe tomatoes
- 1 cup vegetable broth
- 2-3 cups cooked chickpeas
- 1/3 cup whole peanuts
- Coconut milk
- Salt
- Fresh cilantro
Preparation
Bake sweet potatoes.
Sauté 1 finely chopped yellow onion in a little neutral oil or veggie broth until translucent, about 5-7 minutes.
Add 3 minced garlic cloves, 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.
Add 2 chopped medium ripe tomatoes 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 and 1/3 cup whole peanuts.
Add coconut milk and salt to taste; stir and cook another 5-10 minutes.
Note: 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.
