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
JMM says: I added lentils ( soaked) and craisins and omitted the zucchini
Jsnice Alderman says: 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.
Hilda says: 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.
Cynthia says: 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!
Granny says: 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.
Cynthia says: 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?
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