An ongoing goal of mine is to avoid spending money for most of the week, keeping my wallet on lockdown Monday through Thursday. This helps stop me from making impulse purchases, most often in the form of takeout.
Earlier this week I found myself home alone after work, scouring our pantry for something I could turn into dinner. My needs were pretty basic; I wanted vegetables, enough food to leave me with lunch for the following day, and to avoid turning on my oven at all costs. This is what happened:
Chickpea & Sweet Potato Curry
What you need:
- olive oil
- 1 medium onion, chopped fine
- 2-3 cloves of garlic, minced
- 1 (sad and wrinkly) large sweet potato, cubed (~½ inch)
- 1 can diced tomatoes (796 ml)
- 1 itty bitty can coconut milk (160 ml)
- 1 can chickpeas (546 ml), drained and rinsed
- curry powder
- dried chili flakes
What you do:
- Toss onion and garlic into a large saucepan with a bit of olive oil and a sprinkle of salt. Cook over medium heat for a few minutes.
- Add sweet potato, tomatoes (with liquid), coconut milk, curry powder (a couple tablespoons), and chili flakes (to taste). Stir together and bring to a boil. Reduce heat, cover, and simmer for ~15 minutes.
- Add chickpeas and simmer for another 10 minutes, or until sweet potato is tender.
Don’t be afraid to have fun with spices! Not all curry powders are created equal, and it’s all a matter of taste. I was feeling lazy, so this time around I used a standard store-bought powder + extra turmeric + extra ground ginger. You can stick to pre-mixed powders or create your own; it’s up to you.
Have a lovely weekend, friends! xx