curry with sweet potato carrots squashYou 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!

Print Recipe
Curry with Sweet Potato, Carrot & Squash. Vegan, Orange & Yummy. Yum
You cannot have a veggie food blog without a good curry 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. 
Course Main Dish
Prep Time 30 minutes
Cook Time 45 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 30 minutes
Cook Time 45 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Start by chopping the onions and the garlic. Then peel the sweet potatoes and cut it in large cubes. Do the same with the carrots and the squash.
  2. Put a large saucepan over a medium heat and add the oil. Once hot, add the spices (curry, coriander seeds, cumin) and let it cook for one minute, or until aromatic. Do not let it burn. Add the onion and cook it until it is soft and translucent. Add the garlic, dried chili flakes, tomato paste and ginger to the pan and cook it for 2/3 minutes.
  3. Drain and rinse the chickpeas under running water. Add the chickpeas to the saucepan with the tomatoes, sweet potato, carrots & squash.
  4. Add 1 mug of water to the sauce pan with half of the coconut milk. Bring to a simmer, bring it to medium/low heat and cover the pan. Let it cook for 20 minutes and stir occasionally. If you feel it gets too dry, add some water.
  5. After these 20 minutes add the rest of the coconut milk and readjust the seasoning if needed (curry/chili according to personal taste). Add salt & pepper and let it cook for 10 more minutes.
  6. In the meanwhile, cook the rice according to your taste.
  7. Serve the curry with the rice, add fresh coriander leaves (be generous) and bon appétit!
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