{"id":2495,"date":"2009-06-09T11:36:27","date_gmt":"2009-06-09T15:36:27","guid":{"rendered":"https:\/\/www.nomeatathlete.com\/?p=2495"},"modified":"2020-04-14T15:36:00","modified_gmt":"2020-04-14T19:36:00","slug":"sweet-potato-chickpea-curry","status":"publish","type":"post","link":"https:\/\/www.nomeatathlete.com\/sweet-potato-chickpea-curry\/","title":{"rendered":"Sweet Potato and Chickpea Curry with Green Peas"},"content":{"rendered":"

Well, I was a little sore after Sunday’s 5k, but nothing too bad.\u00a0 I’m back at it today with a track workout this evening, weather permitting.\u00a0 And then next week, my 16-week marathon training program begins!\u00a0 16 weeks seems like such a short time, but when I realize that this blog isn’t yet 11 weeks old, it seems a long way off.\u00a0 I’m so excited about my recent race times that I kind of wish the marathon were even sooner.\u00a0 Not that I think I’m in any kind of shape to qualify for Boston yet; I just want that day to be here.<\/p>\n

Killer No-Meat Curry<\/h3>\n

\"Bowl<\/h3>\n

Yesterday I made this sweet potato curry from a new cookbook I got on sale at Barnes & Noble over the weekend, Williams-Sonoma Food Made Fast: Vegetarian<\/a>.\u00a0 You might recall that I made a cauliflower curry<\/a> a few weeks ago and used tandoori powder.\u00a0 Though I liked it a lot, I was a little disappointed because it didn’t have that deep, traditional, restaurant curry flavor that I love so much.\u00a0 So I used regular old McCormick curry powder in this one, and it was great!\u00a0 Plus, it’s cooked in a dutch oven, and boy do I love using my dutch oven<\/a>.\u00a0 And not just because “dutch oven” makes me chuckle every time I say it to myself.\u00a0 Dutch oven.\u00a0 \ud83d\ude42<\/p>\n

I have this anal-retentive friend, let’s just call him Drat, who runs the blog So Neat Mathlete.\u00a0 He has a strange obsession with neat, uniform things, so he coerced me into posting a few photos of the ingredients after I diced them all so nicely.\u00a0 Until I learned a few basic knife skills, my ingredients often turned to mush because I had to chop them so much to get the largest pieces down to size.\u00a0 But now that I’m in the know, chopping is faster, neater and even a little bit fun (for Drat, that is).<\/p>\n

\"Chopped<\/p>\n

Anyway, the curry turned out really well.\u00a0 It was the best curry I’ve ever made (but I haven’t made many), and the whole thing only took about half an hour, most of which was just simmering time.\u00a0 I’ve determined that coconut milk is the key to making good curry at home.\u00a0 I used to just sprinkle curry powder on a piece of chicken or some vegetables and wonder why it didn’t have the depth of flavor that I associate with curry.\u00a0 Coconut milk is a way to get that depth quickly.\u00a0 Plus, coconut is so good for you<\/a> once in a while; get over your 1980’s and early-90’s saturated fat hangup, Zack Morris.<\/p>\n

All in all, a great meal.\u00a0 I give it 4 cows for taste, 4.5 for the total package of taste, ease of preparation, and nutrition.\u00a0 Very substantial and filling, with complex carbohydrates (brown rice) and lots of protein, if that’s your thing.\u00a0 Definitely NMA-approved fuel for no-meat marathoner.\u00a0 Here’s my ever-so-slightly adapted recipe.\u00a0 Make it.<\/p>\n

Sweet Potato and Chickpea Curry Recipe<\/h3>\n

Ingredients (for 4 servings): <\/em><\/p>\n

    \n
  • Cooked brown rice, however you like it (we used 2 boil-in-bags this time)<\/li>\n
  • 2 Tbsp canola oil<\/li>\n
  • 1 small yellow onion, chopped<\/li>\n
  • 2 cloves garlic, minced<\/li>\n
  • thumb-sized piece of fresh ginger, peeled and minced<\/li>\n
  • 1 jalapeno pepper, seeded and minced<\/li>\n
  • 1 Tbsp curry powder<\/li>\n
  • 1 large sweet potato, cut into 1\/2-inch cubes<\/li>\n
  • 15-oz can chickpeas<\/li>\n
  • 15-oz can coconut milk, solid and liquid parts mixed (just shake the can)<\/li>\n
  • 1\/2 cup frozen peas<\/li>\n
  • 1\/2 cup canned diced tomatoes<\/li>\n
  • 1 cup water<\/li>\n<\/ul>\n

    In a heavy saucepan (Dutch oven if you have it!), heat the oil over medium-low heat.\u00a0 After the pan has heated up for a few minutes, add the onion, garlic, ginger, and jalapeno.\u00a0 Cook for about 5 minutes until everything is softened.\u00a0 Add the curry powder and stir for 30 seconds.\u00a0 Add salt and pepper (I added a lot of salt, almost a tablespoon).<\/p>\n

    Add the sweet potato, chickpeas, coconut milk, and water to the pan.\u00a0 Increase the heat and bring to a boil.\u00a0 As soon as it starts boiling, reduce the heat to medium-low and simmer until the sweet potato is tender.\u00a0 It took about 15 minutes for me.\u00a0 Add the peas and tomatoes; stir occasionally until they’re heated through, about 4 more minutes.\u00a0 Serve over brown rice.<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

    Well, I was a little sore after Sunday’s 5k, but nothing too bad.\u00a0 I’m back at it today with a track workout this evening, weather permitting.\u00a0 And then next week, my 16-week marathon training program begins!\u00a0 16 weeks seems like such a short time, but when I realize that this blog isn’t yet 11 weeks […]<\/p>\n","protected":false},"author":7,"featured_media":2500,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[82],"tags":[],"class_list":{"0":"post-2495","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-vegetarian-meals","8":"entry"},"acf":[],"yoast_head":"\nSweet Potato and Chickpea Curry<\/title>\n<meta name=\"description\" content=\"A vegetarian curry recipe with sweet potatoes, chickpeas, and green peas, adapted from a Williams-Sonoma Vegetarian cookbook. 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