lovely curry

Don't have $15 to spend at your local Indian restaurant? Don't have the willpower to stop yourself from purchasing a heap of naan and rice pudding? Research and commit to creating a (cheaper and healthier) version at home!


Sweet potato and chick pea curry

- 1 medium onion, chopped
- 1 medium sweet potato, chopped (partially cooked - microwave works well)
- 1 medium tomato, chopped
- 1 can of chick peas, drained
- green chilies (to taste)
- ginger paste
- handful of frozen spinach (or peas)
- garam masala (or a sweet, spicy spice blend)
- thai, chicken stock or water
- 1/8 cup coconut milk
- 1/4 cup plain greek yogurt
- s&p to taste
- vegetable oil (canola)

Heat about a tablespoon of canola oil in pan. Add onion and cook until slightly caramelized. Add garam masala or spice mix and s&p. Add sweet potatoes and chick peas. Cook for 3-5 minutes. Add green chilies, if you wish. Add a nice dollop, less than a tablespoon, of ginger paste. Add stock or water - enough to create a slight steam, then add spinach and tomato. Cook for 5 minutes.

Add coconut milk and greek yogurt. Stir and let simmer on low for about 15-25 minutes, or until sweet potatoes are tender.