Sunday, September 6, 2009

Moroccan inspired curry

Since I did not make it to the farmers market yesterday, It was slim pickin's in my fridge for fresh produce:( So there is nothing you cant do with one sweet potato, a can of chickpeas, and a little inspiration!

  • 3 tbsp sunflower oil
  • 1 medium onion-sliced
  • 1 clove garlic-minced
  • 1 tsp turmeric
  • 2 tsp ground cumin
  • 1/4 tsp allspice
  • 1 cinnamon stick
  • 1 tsp ground coriander
  • 1 large sweet potato- peeled and chopped
  • 2 carrots- peeled and chopped
  • 2 1/2 cups water
  • 1/4 cup raisins
  • 1 can chickpeas-drained and rinsed
  • 1 tbsp maple syrup
  • 2 tsp apple cider vinegar
  • sea salt
  • freshly ground pepper
  • 1 pot of cooked basmati rice

Cook rice per instructions; usually 1 rice - 1 1/2 water

In a large pot, heat oil on medium high heat, add onions and saute for 5-7 minutes.
Add garlic, and spices, saute for 2-3 minutes.
Add potatoes and carrots, stir to coat with spices.
Add water, bring to a boil, reduce heat to simmer.
Add raisins, and chickpeas.
Simmer for 30 minutes, until thicken ( this takes time for the chickpeas to break down a little bit, and the starch from the potatoes to thicken the sauce.)
Season with syrup, cider and salt and pepper.

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