You cannot have a veggie food blog without a good curry with sweet potato recipe! And as Autumn is knocking at the door it is the time to present you one that has a few Autumn delicacies such as carrots, squash and green peas. And to add the needed proteins it has its share of chickpeas. Just as a side note, I always add chickpeas into curry recipes to boost the protein intake a vegetarian diet. You do not need all of this vegetables to make this curry. For example the squash is optional, but I really like the mixture of all of them.
So a little history on curry? It seems it comes from the Tamil word “kari” which means “spiced sauce”, used in Southern India. Although the Portuguese had brought kari back to Europe, it is the English who made it popular. The first curry recipe in English was published by Hannah Glasse in 1747. According to the BBC, researchers might have discovered that curry may well be the oldest dish continously cooked in human history (even if the addition of new ingredients such as chili might have changed – quite a lot – the original recipe).
Enough of storytelling. Let’s move to what keep in mind when making this curry with sweet potato, carrots, chickpeas and squash. The cooking time is approximative of what you have to cook with. A curry is ready when the vegetables inside of it are soft. But watch out the sauce, it cannot be too dry, so be vigilant and add some water if needed during the cooking process. Another thing, for the squash I really like it roasted. A little tip is that instead of cutting it raw (which is harder by the way), I put it in the a hot oven for 20 minutes. The “skin” gets out super easily and the taste is much better!