Sunday, June 17, 2012
Sweet Potato Coconut Curry and Homemade Chapati
I love curry. Red, yellow, green, Thai, Indian, it doesn't really matter. All of those spices leave my tongue tickling and my belly happy. It was this meal that had Cole (my pickiest eater) proclaim his love of sweet potatoes. We had it with homemade Chapati, an Indian yeast-free flat bread (recipe below) and a mango chutney.
2 diced onions
1 inch of ginger, peeled and chopped
2 cloves of garlic, minced
1 Tbsp. of coriander seed, crushed
1 tsp red pepper flakes
1 Tbsp curry powder
1 tsp cumin powder
1 can coconut milk
1 cup of water
2 medium sweet potoes, peeled and diced
1/2 cup fresh peas
1 red bell pepper, diced
1/2 cup chopped cilantro
1 cinnamon stick
juice of one lime
In a large skillet, heat 1 tbsp of cooking oil over medium heat. Add in the onion and saute until tender. Add in the ginger, garlic, coriander, red pepper, curry and cumin powder, and cook until fragrant, about 1 minute.
Add 1 tsp salt, sweet potatoes, cinnamon stick, coconut water, regular water and bring to a boil. Cover and simmer for 20 minutes, or until the potatoes are soft. Stir in lime juice and adjust salt and spices if necessary. Add in the fresh peas and bell pepper and cook, uncovered, until tender, about 5 minutes. Stir in cilantro and remove from heat.
Serve over brown rice and garnish with cilantro.
1 cup of flour
1/2 tsp salt
1 Tbsp olive oil
1/4 cup of hot water
Mix the flour, salt and olive oil in a bowl with a wooden spoon. Slowly add in the hot water until the dough forms into a soft, not sticky, ball.
Divide the dough into 5 balls and let them rest for 10 minutes.
Flatten each ball and roll them out on a floured surface into very thin, 6-8 inch diameter pancakes.
Heat an oiled cast iron skillet to be HOT on the stove.
Cook each chapati, one at a time, in the hot skillet, for about 30 seconds. When the bubbles start to form on the top, it is time to flip. Cook 30 seconds on the side. Repeat for each bread.