sweet potato curry |
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While we love Japanese curry using the S&B or Vermont curry blocks and Thai curry with the Trader Joe's starter sauce, I also wanted to find a light, all-vegetable version. This is a pretty fast curry that gets its sweet and creamy from the sweet potatoes, 'meat' from chickpeas, and kick from plain old curry powder. Even the meat-loving husband does not miss the animals here. Very good with jasmine rice.
2-3 sweet potatoes, any kind as long as they are orange, peeled and cubed into bite-sized pieces
1 onion, chopped 1 can of chickpeas (aka garbanzo beans) 1 can of diced tomatoes |
About 2 cups of chicken broth
Plain yogurt (optional) Fresh cilantro (very optional) |