This weekend, I was determined to have meals ready for the week and be able to freeze some for those days I get home and don’t want to cook. My husband doesn’t love curry, but I do–so this is a great option for lunch or if he’s not home.
I don’t even step into Williams Sonoma very often because it’s too tempting for me. But, they have some great recipes on their website. While this isn’t a traditional Indian curry–it is quick and easy. I’ve never made curry before, so I was excited to try this.
Sorry for the lack of photos–I ate a bowl so quickly, I didn’t even get a photo before putting the rest in the freezer. I figured you didn’t want to see a photo of my empty bowl!
2 Tbs. oil
1 small yellow onion, chopped
2 garlic cloves (or tsp. chopped garlic)
1 Tbs. fresh ginger, chopped
1-2 jalapeño, seeded and finely chopped — I used one and it was medium. If you want hot curry, use another.
1 Tbs. curry powder
1 large sweet potato, peeled and cut into 1/2-inch cubes
1 can (15 oz.) chickpeas, drained and rinsed
1/2-1 cup of water, as needed
1 can (14 fl. oz.) coconut milk, well shaken
1 cup water
1 cup frozen broccoli
Rice for serving (optional)
Heat the oil in a saucepan over medium heat. Add onion, garlic, ginger, jalapeno and saute. Once the onion is translucent stir in curry powder. Add the sweet potato, chickpeas, coconut milk and water. Raise the temperature to medium-high and bring to a boil. Then, reduce the heat and simmer until the sweet potato is tender. Depending on how big your pieces are will determine how long it takes–if they’re really small, about 10 minutes. Mine were a little bigger than a 1/2-inch, so it took 15-20 minutes. Add broccoli and cook until heated through.