Sweet Potato Curry
This is one of my favorite vegetarian dishes that packs a lot of flavor and nutrition. Curry can be served over rice or on its own. —Aubrei Weigand, Harrisburg, Pennsylvania
Ingredients
- 2 tablespoons olive oil
- 4 celery ribs (including tops), chopped
- 2 medium onions, chopped
- 2 large sweet potatoes (about 1-1/2 pounds), cut into 1-inch cubes
- 3 garlic cloves, minced
- 3 teaspoons curry powder
- 1-1/2 teaspoons chili powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon crushed red pepper flakes
- 1 can (13.66 ounces) light coconut milk
- 1 cup vegetable broth
- 2 cups cut fresh green beans
- 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
- Hot cooked rice
Reviews
I would not recommend making this recipe or following these instructions. The ratios did not make a curry substance and the cooking times did not come close to what was necessary to cook the potatoes nor green beans. This recipe seems rushed and the website is just crawling with advertisements.