Tuesday, May 7, 2013

Sweet potato curry

I can't get over how yummy this dinner was. I want to eat it again and again and again. If you like spicy curry, try this now!
-1 large sweet potato, cubed into small pieces
-2 small chicken breasts
-1/2 green pepper, diced
-1/2 onion, diced
-1 clove garlic, minced
-8 oz vegetable broth
-8 oz can diced tomatoes with juice
-1 can garbanzo beans (rinsed, drained)
-1/2 tsp turmeric
-1/2 tsp coriander
-1/2 tsp salt
-1/4 tsp red pepper
-1 tsp curry powder
-1 tsp minced ginger
-1 tbsp lemon juice
-1 bay leaf
Start by sauteeing the bell pepper, onion and garlic together over medium-high heat for about 5 minutes.
Then cut up and brown the chicken breasts with some S&P in a dutch oven for about 5 minutes, so the chicken is slightly cooked (it will be over heat a lot longer and cook all the way through!)
Pour the broth in with the chicken.
Add the diced sweet potatoes and bring the pot to a boil.
Then mix all the spices/seasonings and add them to the pot with the bay leaf and the pepper/onion/garlic mix, and bring the heat up to high so it starts to boil.
Grate the fresh garlic in there.
As all this is boiling, add the garbanzo beans and tomatoes in juice, too.
Then let it cook (covered) over medium heat for about 25 minutes, so it looks like the below. The best way to gauge whether it's ready to serve is to try a sweet potato piece and make sure it's nice and soft.
Before serving, take out the bay leaf and add the lemon juice.
And the mixture is ready for eating.
It will smell spicy and amazing.
I plated mine over some barley with a side of arugula salad.
And every bite was pure bliss. Such a great blend of sweet and spicy.

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