Sweet Potato Curry

 We did not stop with "sweet potatoes' but add other vegetables to this Indian dish.

शकरकंद करी (Hindi)

/shakarakand karee/

Serves 4-6

~Increase the amount of spices to taste~

1 (14.5 ounce/411 g) can organic diced tomatoes with juice

3 Tbs. (45 ml) olive oil

4 tsp. (8 g) curry powder

3 tsp. (6 g) garam masala

2 chopped organic onions

1 organic sweet potato, peeled and cut into bite size pieces

4 minced organic garlic cloves

1 jalapeño, stemmed, seeded and minced or cayenne pepper

1 Tbs. (15 g) grated ginger

1 Tbs. (15 g) organic tomato paste

1 organic eggplant, cut into bite size pieces

organic green beans, trimmed an cut into 1-inch/2,5 cm lengths

1 1/2 cups (360 ml) water

1 (15-ounce/430 g) rinsed, organic chickpeas

1/2 cup (120 ml) canned organic coconut milk

minced cilantro or parsley

chutney of choice

cook rice

एक /ek/ 1. Pulse tomatoes and its juice until smooth.

दो /do/ 2. Heat the oil over medium-high heat.

तीन /teen/ 3. Add the curry powder and garam masala, cook about 10 seconds.

चार /char/ 4. Stir in the onions, sweet potatoes, cook about 10 minutes.

पांच /panch/ 5. Reduce the heat to medium.

छ: /chay/ 6. Stir in the garlic, jalapeños/cayenne pepper, ginger, and tomato paste. Cook about 30 seconds.

सात /sāth/ 7. Add the eggplant and green beans, cook, stir for 2 minutes.

आठ /āt/ 8. Stir in the water and add the chickpeas and tomatoes, bring to a simmer.

नौ /nao/ 9. Cover, reduce heat to medium-low, and cook for 20-25 minutes.

दस /das/ 10. Uncover, stir in the coconut milk, cook 1-2 minutes.

ग्यारह /gyārah/ 11. Remove and stir in the cilantro/parsley.

बारह  /bāraha/ 12. Serve with the chutney over rice..