So I came back to Austin yesterday after a lovely winter break. After a long day of traveling, I just wanted to eat something at home for dinner, but the refrigerator was empty, with just a sweet potato and an onion still in there. I took a look in the cabinets to see what I could scrounge up, and decided to throw together a curry out of a bunch of things I had in cans. And the result….I will definitely be making this again.
canola or vegetable oil
1 sweet potato, peeled and cut into rough cubes, about 1 inch square
1/2 onion, sliced thin
1 can diced tomatoes
2 tbsp masaman curry paste (you could use any curry paste you choose)
1/2 tbsp curry powder
1 can chickpeas, drained
1 tbsp brown sugar
1 tbsp soy sauce
1/2 can coconut milk
1. Heat canola oil over medium heat in a large nonstick pot. Add onions and a sprinke of salt, and stir to saute until onions begin to soften, about 2 minutes. Lower the heat if they start to brown too quickly.
2. Add sweet potatoes, and saute, stirring occasionally, until cooked through and fork tender, about 10-15 minutes. If they are not browning the way you’d like, but they seem almost done, you can turn the heat up to get some color on those babies.
3. Add the tomatoes, brown sugar, curry paste, curry powder, and soy sauce, and stir to mix. Make sure the spices and sugar are dissolved. Increase the heat to bring the mixture to a simmer, cook about 2 minutes.
4. Add the chickpeas and cook 1-2 minutes more.
5. Remove from heat and stir in the coconut milk.
Serve over brown rice. Makes 2 servings.