sweet potato curry
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
A bit of olive oil
1 cauliflower, split into florets
1 onion, chopped
1 can of chickpeas (aka garbanzo beans)
1 can of diced tomatoes
About 2 cups of chicken broth
2t curry powder
1/2 -1 t red pepper (flakes or crushed is OK)
Crushed cashews or honey-roasted peanuts
Plain yogurt (optional)
Fresh cilantro (very optional)
Add olive oil to a dutch oven or big deep pan. Cook sweet potato cubes until they start to soften and brown, about 10 minutes. Add onions and let them get soft. Then add cauliflower, curry powder, red pepper, tomatoes, chickpeas and chicken broth. Bring everything to a boil, then turn down and let simmer for 15 minutes or so.

Spoon curry over jasmine rice. Sprinkle with nuts, cilantro and yogurt. Eat.