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Chickpea & Sweet Potato Coconut Curry
This is a delicious dish, plus the ingredients are all pantry friendly, so it's a great preparedness meal. It's perfect for preparing on a camp stove. If you are preparing rice or couscous to serve with the curry then start it to cooking first. Then go on to the curry. Begin by chopping your fresh onion or reconstituting your dry onion by soaking it in warm water to cover; drain well. Next measure all of the seaonings and place them in a small cup. Set this aside. Open up the chickpeas and sweet potatoes. Drain them in a colander in the sink. Run water over them if possible, to remove as much of the salt and sugar as you can. Measure the lemon juice or vinegar, the coconut and vegetable broth. Set all these aside. You're doing all of this prep-work first because the actual cooking goes so fast. Now, light your stove if necessary. Measure the margarnie, shortening or peanut oil into a large skillet. Add the onion and fry until it begins to brown lightly. This will take only a minute or two with rehydrated onion, or about 5 minutes with fresh onion. All at once add the seasonings to the hot skillet. Stir until the onion is coated with the seasonings and they begin to put forth their odor. Savor the yumminess :-). Add the remaining ingredients including the chickpeas, sweet potatoes, lemon juice or vinegar, coconut and vegetable broth. Stir so the seasonings dissolve into the broth and coat the solids. Bring the curry to a gentle simmer. Cook, stirring frequently, until the liquid is slightly thickened and the seasonings have permeated the dish. This will take about 10 minutes of simmering, maybe less if your heat is high. Serve over prepared rice. Offer stewed apricots and soy yogurt on the side. Apricots lend the perfect note of sweet & tangy, while the yogurt offers cooling relief to heat in this curry. To stew apricots place 1/2 to 1-cup of dry apricots into a saucepan. Cover with water. Simmer until the water is almost gone. This takes 10 to 20 minutes, depending on how high the heat source is. Set the apricots aside to cool and then serve with the curry. I would prepare the apricots before the curry. The curry ingredients can be prepared and measured while the apricots simmer. For a fancy dessert try vanilla pudding accented with a bit of almond extract and maybe a few chopped almonds served on-top. You could also scent the pudding with a dash or 2 of cardamom if desired. This meal is easily good enough for company. Makes 3 servings. Easily doubled to feed family of 6. Per Serving (excluding unknown items): 424 Calories; 16g Fat (32.6% calories from fat); 9g Protein; 64g Carbohydrate; 11g Dietary Fiber; 21mg Cholesterol; 740mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat.
[Home] [GFCF Recipe Index] [Frugal Food Storage] [Biblical Womanhood] [Archived Recipe Index] [Links] [New Blog] [Old Fashioned Education] [Prairie Homemaker] [My Mother's Blog] GFCF = Gluten Free & Casein Free
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