I'm not a chef. I don't write very elegantly about food. :) All I can hope is that these instructions make sense and you're able to replicate this for your own family. It's not too spicy, I think it would be fine for kiddos too.
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Ingredients:
1 cup dry chickpeas
1 medium sweet potato
1 tablespoon coconut oil
2 cloves garlic minced
2 teaspoons curry powder
a couple dashes of red pepper flakes
1/2 teaspoon salt, pepper, garlic, and onion powder
1 can light coconut milk (13.5 oz)
1 small can tomato sauce (8 oz)
Makes 4 servings.
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Put the chickpeas and sweet potato in water in the crockpot and cook on low all day (8+ hrs). You can soak your chickpeas overnight to make them extra soft, but if you forget, they still turn out fine straight out of the bag into the crockpot.
At dinner time, start your rice in a separate pot or rice cooker before you start the curry.
Add the coconut oil to a pan on medium-low heat, then add the garlic minced. Once the garlic is toasted (just a minute or so), add the seasonings.
Add the sweet potato and chickpeas to the pan. Squish up the sweet potato (it should be super soft after cooking in the crockpot all day, so squishing it should be super easy). My husband likes the chickpeas mashed, so I use a potato masher on about half of the mixture. This way you'll have a mix of full chickpeas and mashed ones, the mashed sweet potato will help thicken the saucey part, you probably won't see any chunks of sweet potato, it just kind of dissolves. Then add the coconut milk and tomato sauce and stir everything up.
Cover and let simmer for 10-15 minutes.
I had mine with white rice, steamed broccoli, and a chopped up tomato. You could add veggies straight to the pan if you like, but my husband is the world's pickiest eater, so I just add them to my own bowl.
This was super yummy and not too spicy, but very flavorful.
Enjoy!
Love,
Alaina
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