RECIPE: Sweet Potato & Chickpea Curry

[Guest guest]

Okay, I see I promised you this recipe if it was good, and it was, so . . .

It's a little off-

beat for this group, since it is a slimming recipe, but you can make it as spicy

as you like

and serve all sorts of fattening things with it if you like!

 

SWEET POTATO AND CHICKPEA CURRY

 

This recipe is adapted from one in Neal BarnardÕs _Turn Off The Fat Genes_

(2001), p. 285.

Recipes are by Jennifer Raymond.

 

We halved the recipe, and found that we needed to do quite a bit of fiddling

with the

spices to get the flavour balance right for us. We also substituted tomato sauce

for

crushed tomatoes, giving a stronger tomato flavour

 

1 Tbsp ÔliteÕ soy sauce

1 small onion, sliced

1 cup diced sweet potato

1 medium carrot, thinly sliced

1 medium celery stalk, thinly sliced

1/2 red bell pepper, diced

7 ounces (or about half can) tomato sauce (original asked for crushed tomatoes)

1 cup cooked chickpeas/garbanzo beans

1 tsp brown mustard seeds

1/2 tsp turmeeric

1 tsp cumin

1 tsp coriander

1/2 tsp dried ground ginger

1/4 tsp cayenne powder

 

Brown basmati rice for serving, cooked.

 

Heat 1/3 cup water and soy sauce and add the oniion and sweet potato. Cook on

high for

around 5 minutes. Add carrot, celery, and bell pepper and cover for three

minutes or so.

Add the tomato sauce (or crushed tomatoes if you prefer), chickpeas and about

1/3 cup

water and stir. Add the spices and stir to mix well. Cover, reduce heat to

medium, and

continue to cook, stirring occasionally. You may need to add a little more water

to prevent

the mixture sticking to the bottom of the pan.

 

When the vegetables are tender (around 10 or 12 minutes), your curry is ready.

 

Serves 4.

 

(NOTE: The original had 134 calories per cup.)

 

Love, Pat