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© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
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Chickpea & Sweet Potato Coconut Curry
- 2 tablespoons butter or alternative of your choice
- 2 tablespoons dry onion--soaked in water and
well drained
- 1 teaspoon EACH turmeric, cumin, &
coriander OR 1 tablespoon curry powder
- 1/4 teaspoon EACH red pepper flakes, cinnamon
& ground cardamom (or allspice)
- 15 ounce can chickpeas, drained and rinsed
- 15 ounce can sweet potatoes, drained and rinsed
- 1 tablespoon lemon juice or 1 teaspoon mild
vinegar or 1 packet True Lemon, lemon flavored crystals
- 1/3 cup unsweetened coconut shreds
- 1 cup vegetable broth (may be prepared with
broth powder or bouillon cubes)
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 soaking the dry onions 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 butter or other fat
into a large skillet. Add the onion and fry until it begins to brown
lightly. This will take only a minute or two. 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 or couscous or bulgur. Offer stewed apricots
and 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.
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