Tuesday, January 22, 2013

Meatless Mondays

I have been vegetarian (Pescatarian for you sticklers out there) for almost a year, so meatless Mondays are kind of a no-brainer.  Larry has gone along with this surprisingly well and despite the occasional kitchen mishap, has seemed to like most of the recipes I've made. The one last night was excellent and definitely worth a mention. I found it on Pinterest and will definitely be making again and in a larger quantity!

Chickpea Curry Sweet Potatoes (Inspired by threemanycooks.com)

2 medium-large sweet potatoes
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 jalapeno pepper, stemmed, seeded, and minced
2 tablespoons finely grated ginger
1 tablespoon each: garam masala and Thai red curry paste
1 teaspoon each: ground cumin and turmeric
1 cup canned crushed tomatoes
2 cups vegetable broth

1/2- 1 teaspoon salt
2 cans (15 to 16 ounces each) chickpeas, drained
4 tablespoons chopped fresh cilantro, plus extra for garnish
1/2 cup fat free Greek yogurt

Bake potatoes at 400 degrees for 45-60 minutes. While baking the potatoes, in a large sauce pan or dutch oven, cook the garlic, jalepeno, and ginger until fragrant. (About 2-4 minutes) Add the curry paste, garam masala, cumin, and turmeric and cook for 30-60 seconds. Add tomatoes, vegetable broth, chickpeas, and salt. Bring to a simmer and allow to reduce to a thick stew-like consistency. This should take about 15-25 minutes. Stir in handful of cilantro. 

Cut potatoes in halves and scoop out most of the flesh. In a separate bowl, mix sweet potato with a few large spoonfuls of the chickpea mixture. Spoon mixture back into potato skins and top with more chickpea mixture. Serve with dollop of greek yogurt and cilantro on top. 

Is it sad that I can't wait for lunch to eat my leftovers??