Recipe

Sweet Chickpea Curry Recipe

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Ingredients

2 1/4 tsps mustard seeds .
3/4 c celery, sliced .
3/4 c red onions, sliced .
3 c low-sodium chickpeas (I use freshly-cooked ones, heavenly, but canned would be fine) .
7 oz coconut milk, with 6 oz water (better yet, use 1 can fat-reduced coconut milk) .
1/4 tsp ground allspice .
3/4 tsp ground turmeric .
1 c broccoli, sliced or 3/4 c celery .
4 garlic cloves, minced .
1 1/4 tsps cumin seeds .
1 1/2 tbsps fresh ginger, grated .
1 granny smith apples, sliced (peel if you want, but I love it with skin on) .
1 1/2 c sweet potatoes, peeled & sliced .
1-1 1/2 tbsp mild curry paste (see note)

Directions

Step #1 Note about curry paste: The more you use of course, the hotter it will be.
Step #2 It depends on the brand really.
Step #3 When using my favorite, Patak's, I use the smaller amount.
Step #4 Or if I have another kind such as Sharwood's, I use more.
Step #5 Combine all ingredients in a casserole dish.
Step #6 Heat oven to 300F or 325F (you know your oven best!)Cover up & bake for 30 mins.
Step #7 Then stir, cover again & bake another 30-35 mins.
Step #8 I like to serve this with steamed greens, especially collards, either on the side with a dressing, or stirred right into the stew! They complement the curry flavors beautifully.
Step #9 I've never had the dilemma of too much left-over, but I'm sure it would freeze well.
Enjoy the Sweet Chickpea Curry recipe

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