We might as well be honest. I’m not a true Southern girl.
My go to comfort food isn’t a big bowl of grits. My favorite comfort food is a warm, spicy bowl of curry. Served over rice with a dollop of greek yogurt, and a hefty sprinkle of cilantro. Oh my yum.
I make two basic varieties of curry – either chicken or vegetarian. Though I more often do vegetarian because its cheaper and I almost always have chickpeas and sweet potatoes in the cabinet. I make no claims however that this is an authentic recipe!
Start by sautéing 1/2 an onion in some olive oil. Throw in the cubed sweet potato (or cubed chicken) and lightly brown. Then add in all your dry spices – this is important. Browning your spices opens up the flavors and really melds everything together. After 2-3 minutes, dump in chickpeas(drained), diced tomatoes (undrained), and 2 cups of water.
Now let everything simmer till soft and you have a thick flavorful sauce. Add 1/2 can of full fat coconut milk and serve over rice. (I use basmati rice when I’m feeling fancy) Top with plain yogurt and chopped cilantro.
- Splash of olive oil (2 TBS)
- 1 big sweet potato cubed - or 2 small ones (or 1-2 pounds of chicken cubed)
- 1 14oz can of diced tomatoes (I love the petite diced)
- Curry powder
- Garlic powder
- Garam Marsala powder
- Coriander Power
- Cayenne Pepper
- 2 cans of chickpeas
- ½ can of full fat coconut milk (save and freeze the other ½)
- Plain greek yogurt
- Chopped fresh cilantro
- Plain cooked rice for serving
- Start by sautéing ½ an onion in some olive oil.
- Throw in the cubed sweet potato (or cubed chicken) and lightly brown.
- Add in all your dry spices, a hefty sprinkle of each **except cayenne - use just a little** Browning your spices opens up the flavors and really melds everything together.
- After 2-3 minutes, dump in chickpeas(drained), diced tomatoes (undrained), and 2 cups of water.
- Let everything simmer for about 45 minutes, stirring occasionally till sweet potatoes (or chicken) is soft and you have a thick flavorful sauce.
- Add ½ can of full fat coconut milk and serve over rice.
- Top with plain yogurt and chopped cilantro.
This recipe is unbelievably flexible. So, if you need to stretch it out, don’t be afraid to add an extra can of chickpeas or another sweet potato. Tossing in more spices at the end is also fine – does it need a bit more spice? Go for it! Play around with the flavor until you find a combo you love!