One day I’m going to turn into a curry and, let’s face it, no one will be surprised.
You are what you eat, so.
Lately I make some sort of curry-esque dish at least twice a week. Not counting the inevitable leftovers.
Which means Remy doesn’t eat dinner either of those nights, but who’s counting. I’m taking the pediatrician’s advice to keep offering her food she claims to not like VERY SERIOUSLY. Eventually she has to eat it. Right? RIGHT.
6 millionth time’s a charm.
I’m not even going to pretend that she liked this (or, just being honest, even tried it), so maybe not the most kid-approved meal but sometimes she refuses to eat mac and cheese. I’m thinking we can’t really trust her food intuition.
Moving on to the opinion that really matters – MINE. And I say this was excellent.
You start out with a homemade curry paste that comes together with a few whizzes of the food processor (or blender). Really, it couldn’t be easier. That gets sauteed in a touch of oil to cook out the raw onion/lemongrass/ginger until they come together in a fragrant spicy blend of curry goodness.
Throw in some chickpeas, sweet potato chunks, and coconut milk then simmer until everything is tender and the flavors have melded.
Serve atop a bed of rice or with some sort of flatbread for soaking up the sauces. You’ll need it.
- ½ cup coarsely chopped lemongrass (from 2 medium stalks)
- 2 tbsp coarsely chopped peeled ginger
- 1 onion, coarsely chopped
- 2 tbsp Madras curry powder
- ½ tsp black pepper
- 13.5 oz full fat coconut milk
- 2 tbsp virgin coconut oil
- 3 cups cooked chickpeas
- salt, to taste
- 1.25 lb sweet potatoes, peeled and cut into 1-inch chunks
- cilantro, to garnish
- In a food processor or high powered blender, pulse the lemongrass until it is broken down very finely, about 3 minutes. Add in the ginger and pulse again to chop. Add the onion and pulse again to chop. Add the curry powder and black pepper. Pulse until the mixture is broken down to a paste.
- In a large pot over medium-high heat, add the coconut oil and heat until melted. Add the lemongrass paste and saute for 3-5 minutes, stirring frequently. Add in the chickpeas and ½ tsp salt. Cook for 1 minute to heat the chickpeas through. Add in the coconut milk, sweet potatoes, and enough water to cover them. Bring to a simmer over medium-high heat. Cover and simmer for 15 minutes, stirring occasionally.
- Remove the lid and simmer for another 10-12 minutes, or until the sweet potatoes are tender. Remove from the heat. Allow to rest uncovered for 10 minutes. Season to taste with salt.
- Serve warm, garnished with cilantro.
- Remove the lid from the pot and stir in the sweet potatoes