With a few produce staples and some pantry ingredients, you can cook up this pleasantly spiced curry any day of the week. Serve it over rice or with Naan, the lovely Indian flatbread.
- Prep: 10 min
- Cooking: 20 min - 30 min
- 1 tbsp (15 mL) butter
- 2 garlic cloves minced
- 1 tbsp (15 mL) curry powder
- 1/2 tsp (2 mL) ground ginger
- 2 carrots sliced
- 1 large sweet potato peeled and cut into cubes
- 1 red bell pepper chopped
- 1 cup (250 mL) reduced-sodium vegetable broth
- 2 tbsp (30 mL) all-purpose flour
- 1 cup (250 mL) 10 % cream or 18 % cream
- 1 can (19 oz/540 mL) chickpeas drained and rinsed
- 1 cup (250 mL) frozen green peas
- Salt to taste
- 1/2 cup (125 mL) plain yogurt
- Lime wedges
In a pot, melt butter over medium heat. Add garlic, curry powder and ginger and sauté for 30 sec or until softened. Add carrots, sweet potato and red bell pepper and sauté for about 5 min or until carrots start to soften.
Stir in broth and add salt to taste. Increase heat to high and bring to a boil, stirring often. Reduce heat to medium-low, cover and simmer for 20 min or until vegetables are tender.
Whisk flour into cream and stir into pan with chickpeas and green peas. Simmer, stirring, for about 3 min or until sauce has thickened and peas are hot. Add salt to taste. Serve topped with yogurt and with lime wedges to squeeze over top.
Leftovers of this curry taste great. Let any leftovers cool, transfer to an airtight container and refrigerate for up to 2 days. Reheat, adding a little more cream or broth, over medium heat in a saucepan or on Medium-High (70 %) power in the mircrowave.
For the Adventurous: Increase the curry powder to 4 tsp (20 mL) and add 1 minced hot pepper or 1/4 to 1/2 tsp (1 to 2 mL) Cayenne pepper with the sweet potatoes. Sprinkle each serving with chopped fresh coriander.
Top 5 Nutrients
|Calcium:||19 % / 206 mg|
|Vitamin C:||94 %|
|Vitamin A:||66 %|
|Vitamin B6:||51 %|