When a boat load of rice shows up at your door (#weekdaywin) you figure out how you’re going to use it, and when a craving for curry and sweet potato hits you like a ton of bricks there’s no question what you’re going to do. Curried sweet potato stew of course.
I should mention that this post is in no way sponsored, but I was sent some rice from Minute Rice to test drive in a recipe, and I mean I couldn’t let it go to waste.
I’ve been making this curried chick pea recipe for years, and I’ve been adding more and more veggies into the mix over the years. Recently I had the WORST craving for sweet potato, and while I make some amazing roasted sweet potatoes I wanted a different texture (it was a very specific craving), so I decided to make a sweet potato stew. It made sense at the time, and later (when I ate it, and it was DELICIOUS).
It was kind of serendipitous that rice magically showed up at my door because I love rice, and I can’t tell you how many times I’ve said that my rice cooker is my favorite appliance. I’ve said it once, and I’ll say it again, but a rice cooker will change your life especially when it comes to week nights. You add rice, water, and press the button, and it’s ready when you are. Somehow it magically knows when the rice is ready no matter what kind if rice you put inside. My faves are brown rice, and quinoa, but white rice is a great treat every now and then especially if you need a little pep in your step (it does convert to sugar in your body, so be forewarned.
CURRIED SWEET POTATO STEW
2 TBS of Olive oil
2 medium onions, diced
2 chicken breasts, optional
1 TBS curry powder (x2)
1 TBS ground cumin (x2)
1 TBS garlic powder (x2)
1 TBS onion powder (x2)
pinch of cayenne pepper
pinch of turmeric
1-2 TBS of coconut flour
1 can of coconut milk
2 sweet potatoes, cubed
1 carton of vegetable stock (chicken broth also works)
1 can of chick peas, rinsed (preferably no salt)
1 package of frozen mixed vegetables
1 TBS fresh cilantro
Heat oil in a large pot or dutch oven and sauté onion until it becomes translucent.
Add chicken, and cook until brown
Toast your spices by placing the spices in a pan and heat until aromatic.
Once aromatic add spices and let cook while stirring continuously just until the mixture sticks together.
Incorporate flour and keep cooking, without stopping stirring until the mixture dries out (clumps together).
Remove from heat and slowly add coconut (almond or soy) milk and the stock and mix well.
Bring temperature up to a boil.
Add sweet potato and frozen veggies and cook until the sweet potato is tender and soft.
Add chick peas and simmer until ready to serve.
Sprinkle with coriander and cilantro and serve (with plain yogurt and carb of choice).
Happy Tuesday! Hope you enjoy this recipe I really do love the addition of the sweet potato, and I can’t imagine I’ll make it any different.