So two posts in one night…and maybe even a third depending on how the night goes. Last week was more than a little hectic so things are more than slightly delayed. The fact that I have a new addiction doesn’t help. Someone thought it was a good idea to introduce me to this tv show called True Blood. Now at first it really wasn’t my thing but now…well…it’s amazing! We are almost part way thru season 1 right now thanks to Netflix and I’m hoping to be up to date soon.
Now on to the recipe! I got this idea from seeing a bunch of curry recipes on allrecipes.com that used sweet potatoes; however all of them used lamb and none of them had enough veggies for my taste. So I took a little bit of column A, some of column B, and then a dash of column C for good measure.
So this is the end result, and I have a feeling this is one of those dishes that will continue to be modified because there are so many combinations of vegetables that could be used.
– 4tbsp olive oil, divided
– 1 sweet potato, peeled and cubed
– 1 medium eggplant, sliced
– 1 green bell pepper, diced
– 1 red bell pepper, diced
– 2 carrots, chopped into 1in sections
– 1 onion, sliced
– 4 cloves garlic, minced
– 1tsp ground turmeric
– 1/2 tsp ground cumin
– 2tbsp curry powder
– 1tsp ground cinnamon
– 1tsp chile powder
– 1 can chick peas
– 1 cup carrot juice
1. In a large Dutch Oven place sweet potato, eggplant, peppers, carrots, onion, and 2tbsp oil. Saute over medium heat for 5 minutes.
2. In a medium saucepan place two tbsps olive oil, garlic, turmeric, cumin, curry powder, and cinnamon over medium for 3 minutes, creating a paste.
3. Pour the garlic spice mixture into the dutch oven with vegetables in it. Add the chickpeas and carrot juice. Simmer for 20 minutes, covered. Serve hot over rice.
I was a BIG fan of this, but the best part was while Joe was eating this he kept commenting on how good the carrots were, so sweet an tasty. It wasn’t until he saw the recipe that he realized the “tasty carrots” were actually sweet potatoes!