Here’s an easy way to discover the haunting flavors of a curry. Serve with cooked farro, barley, or brown rice.Â
1 tablespoon extra-virgin olive oil
1 onion, diced
3 garlic cloves, diced
2 stalks celery, chopped
2 carrots, chopped
1 zucchini, chopped
1 sweet potato, peeled and diced
2 teaspoons curry powder
1 teaspoon cumin
1 can (14.5-ounce) diced tomatoes with juice
1 cup light coconut milk
Salt
Freshly ground black pepper
An Oldways recipe and photo
I added lentils ( soaked) and craisins and omitted the zucchini
Those sweet potatoes takes a little bit longer to cook, so can you boil them alone in another pot; and then add the sweet potatoes to the rest of the vegetables.
I also added just about extra 1/4 tsp + of curry powder based on review. Mild curry, but good recipe. Added chickpeas with sweet potatoes.
Spices are always open to adjusting up or down to your tastes! If you liked this recipe, you might also like https://oldwayspt.org/recipes/chana-chickpeas-sweet-potatoes — a curry that already includes chickpeas. Enjoy!
This recipe made a very mild curry dish that was easy to prepare. The photo shows it containing chickpeas which are not included in the ingredient list so I did not add them. It was tasty enough that I will make again but the next time I will increase the amount of cumin and curry powder. I will also add more coconut milk. I slightly reduced the cooking time so the vegetables still had a “bite” and were not mushy.
The staff person who created that recipe has left Oldways, so I wasn’t able to ask about the chickpeas. I think they’d be a great addition to this recipe, though. Did you add the chickpeas when you made it?
(3)
Leave a comment