Indian Sweet Potato Curry Stew

Keep Calm and Curry On.

I’m not only testing a whole new recipe in my kitchen today but I’m also testing out food from a cuisine I haven’t done so much food from so far - and that is indian food! I think indian food is fascinating though. It consists of so much spices, colors, different textures and other exciting stuff which all are consisting in the same dish! As if this wasn’t enough, India is known for having a very big and strong veg food culture with loads of different kinds of veg recipes. So it felt more than suiting to try a veg recipe today, and the result turned out fantastic. Here my dear friends, is my indian vegan sweet potato stew with curry!

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THIS RECIPE IS:

• Vegan

• Delicious

• Full of flavor

• Indian food inspired

• Colorful and fun

• preferably served with rice and/ or naan or chapati bread.

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Indian Sweet Potato Stew with Curry

4 servings

INGREDIENTS:

4 portions of white rice

1/2 yellow onion

2 big garlic cloves

approx 300 g sweet potato

1 package of organic chickpeas á 400 g

Olive oil

4 dl optional cooking cream or coconut milk

1 dl water

1 tbsp fresh grated ginger

2 tbsp curry

1 tsp paprika

1,5 tsp cumin

1 tbsp soy

Sea salt

1 lime

Cashew nuts and possibly coriander for garnishing

HOW TO MAKE:

• Make the rice after the instructions on the rice package.

• Finely chop onion and garlic, and cut your sweet potato in 1 cm cubes. Rinse of the chickpeas in cold water.

• Heat up oil in a stew pot and first fry the onion and garlic soft. Add the sweet potato and chickpeas and mix all together.

• Add cooking cream and water and let boil for approx 10' or until the potato is soft.

• Add thereafter all the spices and soy and some lime juice. Combine all together and let it simmer.

• Taste and see if you might need to add more salt, lime or other spicing. Serve with the rice and garnish with cashews and possibly coriander if you want.

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