This recipe is simple, includes traditional curry ingredients, but does not have that curry spice that always makes me sweat and blow my nose!
Ingredients:
> 1 small white onion, or half of one large white onion, diced
> 4 cloves of garlic, minced
> 1/2 tablespoon of fresh ginger, grated
> 1 cup cherry tomatoes, halved
> 1/4 cup chives, diced
> 1 can red beans, juice in
> 1 sweet potato, washed and sliced thinly (skin on- think au gratin style)
> 1/2 can coconut milk
> Curry spices... two options:
2 teaspoons cumin, 2 teaspoons turmeric, 1 teaspoon dried thyme, 1 teaspoon salt
1 tablespoon curry powder, 1/2 tablespoon chili powder
> Fresh cilantro, rinsed and roughly chopped
> Cooked rice
Directions:
> First, boil the sliced potatoes for five minutes. Strain and set aside.
> Sautee the onions on medium-low heat until tender, about four minutes.
> Add the garlic and ginger, stirring continuously until fragrant, about 30 seconds.
> Add the green onions, tomatoes, and your choice of curry spices, stirring to incorporate all spices for about two minutes.
> Add the sweet potatoes, beans, and coconut milk. Bring to a boil, then cover and bring the heat down to a simmer. Let simmer for ten minutes. Turn off the burner after ten minutes. This is a good time to start the rice!
> Ladle the beans onto a bed of rice, garnish with fresh cilantro and maybe a squeeze of lime. Enjoy!
*Note: If you like HOT curry, add 1 teaspoon of powdered chili peppers. Continue to add little by little, until your desired heat level is achieved. Enjoy!
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