Sweet Potato-Chickpea Coconut Curry

equal parts negligence and a busy work/school schedule. Both of my photographer roommates have been super busy lately, with one of them actually being out of the country, so unfortunately, the photo accompanying this recipe isn’t nearly as beautiful as some of my more recent past entries.

Admittedly, this Thai-inspired coconut curry is not very authentic. I would have liked to have busted out the lemongrass, galangal, kaffir lime leaves, and red chillis for this recipe, but I’m supremely broke right now and watching nearly every penny, so I tried to stick to things I already had in my pantry. Which really wasn’t such a bad idea, because it still turned out pretty delicious, using everyday ingredients that you don’t have to search very hard for.

Ingredients:
3 tablespoons canola oil
1 cup onion, diced
2 cloves garlic, minced
2 tablespoons ginger, finely grated or minced
2 carrots, peeled and sliced diagonally into coins


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Yam and Potato Quinoa Curry

I didn’t quite know what to call this stew at first, because it was really just one of those ‘kitchen sink’ dishes that made use of whatever had been lying around the refrigerator for a while. In my case, it was some potatoes, a carrot, pumpkin purée, ginger, black kale, and chickpeas. I think my favourite part is the whole fennel seeds, because every now and then you get a delicious licorice-like pop when you bite down on one. If you buy the canned pumpkin purée to make this, you’ll likely have at least a cup leftover. If you wanna use it up and don’t know how, check out this previous post for a sweet biscuits recipe. Or you could use it up by buying a pre-made pie crust and searching out an easy pumpkin pie recipe.

Ingredients:
3 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons fresh ginger, peeled and minced
1 cup onion, diced
1 large carrot, diced
2 stalks celery, diced
3 or 4 Yukon gold potatoes, peeled and chopped
1 sweet potato, peeled and chopped
2 tablespoons tamari (or other good quality soy sauce)
2 teaspoons fennel seeds
1 1/2 teaspoon ground cumin
1 1/2 teaspoon ground coriander
1 teaspoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon ground cloves
1/8 teaspoon cinnamon
1/2 teaspoon sea salt
Freshly ground black pepper, to taste
1 19oz. can tomatoes
3/4 cup canned pumpkin purée
3 cups water
1 cup quinoa, rinsed
4 cups kale, spinach, or other leafy green, chopped
2 cups chickpeas
Juice of 1/2 a lemon

Instructions:
1. Heat the olive oil in a stockpot over medium heat. Add the garlic, ginger, onion, carrot, and celery. Sauté, stirring frequently for about 8 minutes.
2. Add the potato, sweet potato, tamari, fennel seeds, cumin, coriander, curry powder, turmeric, cloves, cinnamon, salt, and pepper. Cook for another 6 minutes, stirring often.
3. Stir in the tomatoes, pumpkin, and water. Turn heat up and bring to a boil. Once boiling, turn heat down to medium-low and cover. Let simmer for about 15 minutes.
4. Stir in the quinoa and let simer, covered for another 20 minutes or so. Add the leafy greens and chickpeas and let cook for another 5 minutes, or until both the quinoa and the potatoes are cooked through.
5. Uncover and stir in the lemon juice before serving. If needed, season to taste with more salt.
Serves: 5 to 7

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