Saturday, August 11, 2007

Sweet Potato and Pea Tomato-Curry

This recipe was on the same page as the Spicy Chickpea recipe from before. I liked that other recipe so much, I figured I'd give this one a try.
-Chop up a bunch of sweet potato - around 2 cups worth
-Defrost/peel about 1/2-1 cup of peas
-Slice 2 medium onions
-Peel and crush 4 cloves of garlic-Dice 1 or 2 hot peppers
-Prepare 1 tsp cumin, 1/2 tsp turmeric, 1 tsp freshly grated ginger, 1 tsp chili powder, 500ml stock/water, salt, 3 tbsp tomato paste
-In a large saucepan/wok, fry 2 cloves of garlic, onion, and sweet potato in olive oil for about 15 minutes (on low-med heat)-Once onion is tender, add spices and the rest of the garlic, fry for 1-2 minutes-Add stock/water, tomato paste, and bring up heat
-Once boiling, turn down heat to low and let simmer for 10 minutes-Add peas and cook for another 3-5 minutes or until peas are cooked-Sprinkle some fresh cilantro, salt, cracked black pepper and enjoy
-This works well with some naan or Lebanese bread. Also, some couscous or rice or lentils on the side would have worked but I didn't attempt any
-Some cheese would have worked well, I think, but am not sure about "Indian-style" cheeses
-This would work as well with regular potato if that's what you had lying around

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