Tuesday, April 17, 2007

Spicy Sweet Potato and Cabbage Curry

This deliciously spicy curry really hits the spot. It's satisfying without making you feel too stuffed to the gills and at only about 200 calories per serving, you can kinda pig out and not feel guilty in the morning. We got this recipe from Vegetarian Times but we've changed it a little so here's our version...

Matt and I like to get all our veggies washed and cut up before we start to cook. Usually one of us will chop and the other will clean and then one of us can start cooking while the last of the veggies get chopped. This makes cooking dinner go really fast in our house.

You will need:
1 T canola oil
6 garlic cloves, minced
1 T minced ginger
1/2 t salt
1 small onion, chopped
2 t curry powder
1/8 t caynenne
3 cups green cabbage, sliced very thin
1 sweet potato, peeled and finely diced
1 can chickpeas, rinsed
1/4 c raisins
1 c vegetable broth
1/4 c chopped cilantro
2 T chopped roasted cashews

Heat oil in a large wok or skillet over medium heat. Saute onion, curry powder, salt, and cayenne until the onion starts to brown -- about 5 minutes. Stir in cabbage, sweet potato, chickpeas, raisins, ginger and garlic. Saute 2 minutes more.

Stir in the broth and reduce heat to low. Cover and cook for about 10 minutes (stirring occasionally). When the veggies are soft spoon the curry into bowls and garnish with the cashews and cilantro.


Tamara said...

This sounds SO good. I think I'll make it this week. Thanks!

Melanezzy aka Yung Blood aka Munchkin said...
This comment has been removed by the author.
Melanezzy aka Yung Blood aka Munchkin said...

I just cooked this and it is delicious! Thank you so much, I am just wondering, what do you consider a serving size? Or how many servings does this recipe yield?

JB said...

Thank you for this recipe. I came home from a very stressful day and couldn't remember why I had picked up a cabbage or a sweet potato at the market, so I googled the two together and up came your post. Thank you for posting, it was delicious. I added a link to your recipe from my blog, please let me know if that is a problem. Thanks Again.

Polona said...

Yummie, we ate it with basmati rice because I used a bit too much chilli paste ;) I think if you follow the recipe, you get about 4 big portions, it should be enough for 6 if you serve some rice with it.

herbsandspices said...

This was awesome! We put a few tomatoes in it, and used allspice instead of ginger (which we were out of). Served it up with some rice, and loved it.

Rowan said...

I made a double batch and it took about half hour to soften the veggies, but it was really good. Especially with some nice salt!