1 teaspoon EACH turmeric, cumin, & coriander OR 1 tablespoon curry powder
1/4 teaspoon EACH red pepper flakes, cinnamon & ground cardamom (or allspice)
15 ounce can chickpeas, drained and rinsed
15 ounce can sweet potatoes, drained and rinsed
1 tablespoon lemon juice or 1 teaspoon mild vinegar
1/3 cup unsweetened coconut shreds
1 cup vegetable broth
Instructions
If you are preparing rice or couscous to serve with the curry then start it to cooking first. Then go on to the curry. Begin by chopping your fresh onion. Next measure all of the seaonings and place them in a small cup. Set this aside. Open up the chickpeas and sweet potatoes. Drain them in a colander in the sink. Run water over them if possible, to remove as much of the salt and sugar as you can. Measure the lemon juice or vinegar, the coconut and vegetable broth. Set all these aside. You're doing all of this prep-work first because the actual cooking goes so fast.
Measure the butter or peanut oil into a large skillet. Add the onion and fry until it begins to brown lightly, about 5 minutes with fresh onion. All at once add the seasonings to the hot skillet. Stir until the onion is coated with the seasonings and they begin to put forth their odor. Add the remaining ingredients including the chickpeas, sweet potatoes, lemon juice or vinegar, coconut and vegetable broth. Stir so the seasonings dissolve into the broth and coat the solids. Bring the curry to a gentle simmer. Cook, stirring frequently, until the liquid is slightly thickened and the seasonings have permeated the dish. This will take about 10 minutes of simmering, maybe less if your heat is high.
Serve over prepared rice or couscous. Offer stewed apricots and fresh yogurt on the side. Apricots lend the perfect note of sweet & tangy, while the yogurt offers cooling relief to heat in this curry. To stew apricots place 1/2 to 1-cup of dry apricots into a saucepan. Cover with water. Simmer until the water is almost gone. This takes 10 to 20 minutes, depending on how high the heat source is. Set the apricots aside to cool and then serve with the curry. I would prepare the apricots before the curry. The curry ingredients can be prepared and measured while the apricots simmer.
For a fancy dessert try vanilla pudding with a bit of almond extract added and maybe a few chopped almonds served on-top. You could scent the pudding with a dash or 2 of cardamom if desired. This meal is easily good enough for company.
Originally Submitted
4/9/2008
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