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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"The only thing I like more than talking about food is eating." John Walters

The refrigerator light goes on...

If you have garam masala, cumin, and turmeric on hand, you can always make a great curry. Having a few other spices like curry powder, cardamom, and coriander can really help round out your ability to make a great dish on the spur of the moment.

The best part is that most of the curries you make can be done in a single pot like this Sweet Potato Curry. If you look for similar recipes, there are dozens of variations, and many use lentils instead of the chickpeas. If you do use lentils, add them later in the cooking, after the dish has already cooked for 20 minutes and at the step where you uncover the pot.

 
 

Sweet Potato Curry



Servings: 6 | Serving size: about 1 1/2 cups

Cooking time: 60 minutes

This recipe can easily be multiplied (but you'll need a big pot) and makes great leftovers. Serve with Brown Rice.

2 tsp. olive oil
2 Tbsp ginger (minced)
2 cloves garlic (minced)
1 large onion (diced)
1 15 ounce can no salt added chick peas drained and rinsed)
1 15 ounce can no salt added diced tomatoes
24 ounces yams (cut into 1/2 inch cubes)
2 cups vegetable stock
1 cup light coconut milk
1/2 tsp. curry powder
1 Tbsp. garam masala
1/4 tsp. red pepper flakes
1 tsp. cumin
1 tsp. turmeric
1 tsp. honey
3/4 tsp. salt
1/2 cup fresh cilantro leaves

Sweet Potato Curry, a healthy vegetarian recipe from Dr. Gourmet

Preheat the oven to 325F.

Place the olive oil in a large sauce pan or medium sized dutch oven over medium heat.

Add the ginger and garlic and cook for 2 minutes. Stir frequently.

Add the onion and cook for 5 minutes. Stir frequently.

Add the chick peas, tomatoes, yams, vegetable stock, coconut milk, curry powder, garam masala, red pepper flakes, cumin, turmeric, honey, and salt.

Stir and cover the pot.

Place the pot in the oven and cook for about 20 minutes.

Remove the lid and stir. Cook for another 20 minutes until the yams are just soft.

Serve topped with the fresh cilantro.

Nutrition Facts

Serving size = about 1 1/2 cups

Servings = 6

.

Amount Per Serving

Calories 404 Calories from Fat 70
  % Daily Value
Total Fat 7.5g 11%
    Saturated Fat 2.5g 13%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 340mg 14%
Total Carbohydrates 74g 25%
    Dietary Fiber 16g 64%
    Sugars 11g
Protein 14g
Vitamin A 15% Vitamin C 60%
Calcium 10% Iron 25%
Vitamin K 36mcg Potassium 1633mg