Name: Indian-Style Curry with Sweet Potatoes, Green Beans, and Chickpeas
Cuisine: Indian, Asia
Ingredients: 2 tablespoons, curry powder (sweet or mild); 1 1/2 teaspoons, garam masala (see note above); 1/4 cup, vegetable oil; 2 , medium onions, chopped fine (about 2 cups); 12 ounces, sweet potatoes, peeled and cut into 1/2-inch dice; 3 medium cloves, garlic, minced or pressed through a garlic press (about 1 tablespoon); 1 tablespoon, finely grated fresh ginger; 1 - 1 1/2 , serrano chiles, ribs, seeds, and flesh minced (see note above); 1 tablespoon, tomato paste; 1 1/2 cups, green beans, trimmed and cut into 1-inch pieces; 1 , medium eggplant, cut into 1/2-inch pieces; , 1 can (14 1/2 ounces) diced tomatoes, pulsed in food processor until nearly smooth with 1/4-inch pieces visible; 1 1/4 cups, water; 1 , (15 ounce) can chickpeas, drained and rinsed; , Table salt; 1/4 cup, heavy cream or coconut milk

Gather Your Ingredients

2 medium onions, chopped fine (about 2 cups)

12 ounces sweet potatoes, peeled and cut into 1/2-inch dice

3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)

1 tablespoon finely grated fresh ginger

1 - 1 ½ serrano chiles, ribs, seeds, and flesh minced (see note above)

1 ½ cups green beans, trimmed and cut into 1-inch pieces

1 medium eggplant, cut into 1/2-inch pieces

1 can (14 1/2 ounces) diced tomatoes, pulsed in food processor until nearly smooth with 1/4-inch pieces visible

1 ¼ cups water

Table salt

¼ cup heavy cream or coconut milk

Key Equipment

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Before You Begin

*

This curry is moderately spicy when made with one chile. For more heat, use an additional half chile. For a mild curry, remove the chile's ribs and seeds before mincing. Onions can be pulsed in a food processor. You can substitute 2 teaspoons ground coriander, 1/2 teaspoon ground black pepper, 1/4 teaspoon ground cardamom, and 1/4 teaspoon ground cinnamon for the garam masala. Serve with basmati rice pilaf, passing yogurt and at least one type of chutney or relish at the table.

Instructions

1.

Toast curry powder and garam masala in small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Remove spices from skillet and set aside.

2.

Heat 3 tablespoons oil in large Dutch oven over medium-high heat until shimmering. Add onions and potatoes and cook, stirring occasionally, until onions are caramelized and potatoes are golden brown on edges, about 10 minutes. (Reduce heat to medium if onions darken too quickly.)

3.

Reduce heat to medium. Clear center of pan and add remaining tablespoon oil, garlic, ginger, chile, and tomato paste; cook, stirring constantly, until fragrant, about 30 seconds. Add toasted spices and cook, stirring constantly, about 1 minute longer. Add green beans and eggplant and cook, stirring constantly, until spices coat vegetables, about 2 minutes longer.

4.

Add tomatoes, water, chickpeas, and 1 teaspoon salt; increase heat to medium-high and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Cover and reduce heat to medium. Simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Stir in cream or coconut milk; continue to cook until heated through, about 2 minutes longer. Adjust seasoning with salt and serve immediately, passing condiments separately.

Indian-Style Curry with Sweet Potatoes, Green Beans, and Chickpeas

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Gather Your Ingredients

Key Equipment

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Indian-Style Curry with Sweet Potatoes, Green Beans, and Chickpeas

Why This Recipe Works

Gather Your Ingredients

Key Equipment

Before You Begin

Instructions

Test Kitchen Techniques

Recommended Reading

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