Interesting fact: “curry” is derived from a word that means “sauce, relish for rice.” And while a dish called “curry” can include meat, poultry, fish or shellfish, many curry dishes are vegetarian due to it’s place of origin.
Instead of meat, this incredibly flavorful Fall Vegetable Curry is comprised of hearty vegetables and chickpeas. My favorite part of this recipe – being able to utilize a homegrown sweet potato. Now that they are ready, I see many sweet potato dinners in our future. #wemightturnorange
To prepare the curry (which takes less than 30 minutes), diced sweet potato, cauliflower and onion are sauteed along with curry powder. Curry powder isn’t necessarily spicy – though it has “warm” notes. Curry powder includes turmeric which gives the dish the yellow-orange coloring. To the veggies, chickpeas and diced tomatoes are added along with a little broth to loosen it up a bit.
I served the curry over white rice along with a sprinkle of cilantro for brightness and a big dollop of Greek yogurt for creaminess. The yogurt also added a hint of “tang” to the dish which I love.
I like to call this dish “curry in a hurry.” Simple yet delicious and satisfying with some complex flavors from the curry powder.
Now I need to find an Indian restaurant to try…