Start with all this, pretty simple right? The secret ingredient is the coconut milk (not to be confused with coconut water, which is very different, and I wrote about here). One thing I didn't realize is that coconut milk has a lot of saturated fat. But, as we know, all fats are not created equal, and there is considerable thought that it is indeed good for you (LA Times article). The bottom line for me though, is, like with many other things, moderation. Fixing this once every other month....not going to kill you. Eating it every day...probably not wise.
The other, not so secret ingredients: low sodium everything.
I digress. Chop up two sweet potatoes in 1/2 inch cubes.
Dice a sweet yellow onion and 4-6 large gloves of garlic.
Saute. Add curry powder, pepper, garlic salt, ginger, turmeric. I did not measure, duh.
Ever wonder exactly what is in curry powder?
Once translucent, add chick peas, sweet potato, frozen peas, water, and coconut milk (it will be gross coming out of the can). Mix well and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, stirring frequently. Add a little more curry powder and garlic salt to taste.
Add the tomatoes and simmer 5-10 more minutes.
Remove lid, and bring to a boil again to reduce any excess liquid (you want it slightly runny but not soupy).
Prepare base of basmati rice and top.
Holy. This turned out superduperdelish and was pretty easy to make, the hardest part was peeling and cutting the potato, and who can't do that?
This is definitely a keeper and tasted even better the next day for leftover lunch.
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