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Thursday, April 21, 2011

Sweet Potato and Two Pea Curry

For a couple days, I really thought that summer was just around the corner. The sun was shining, and it was warm enough to go out without a jacket. So, my meals started to reflect the weather. Spring greens with avocado, apples, and bright zingy dressings. Pan seared fish with simply squeezed lemon and sauteed vegetables. Cold rice bowls with salmon, crisp veggies and garlic-tahina dressing.

But I guess I spoke and acted too soon. The rain and cold breezes returned, and I found myself going back into hibernation mode for a little bit longer. And this meant, I needed to warm up my dishes. The secret? A little bit of spice.

Now by spice, I don't mean heat. I just mean a little bit of warmth. The is achieved with some Indian inspired flavors and is balanced with the sweetness from the sweet potato and the freshness of the cilantro. Paired with the pop of the mustard seeds and two kinds of peas (green and chick peas), I am starting to think I could stay in winter mode for a little while longer!

Sweet Potato and Two Pea Curry
Serves 4-6

2 tbsp Curry Powder
1 tbsp Mustard Seeds
2 tsp Ground Coriander
1 tsp Ground Turmeric
1 tsp Ground Cinnamon
1/2 tsp Ground Black Pepper

2 tbsp Olive Oil
4 cloves Garlic, minced
2 tbsp Ginger, minced
1 Large Onion, chopped
6 cups Sweet Potatoes, cut into large chunks (about 3 medium sized potatoes)
1 Can (28 ounces) Diced Tomatoes
1 cup Water
1 cup Frozen Green Peas
1 cup Cooked Chick Peas
4 cups Fresh Spinach Leaves
1/2 cup Cilantro, chopped
Salt and Pepper

In a large pan, add all the spices and toast on medium heat until the spices start to smoke and the mustard seeds start to pop. Add the olive oil. Then add the garlic, ginger, onion, and sweet potatoes. Stir to coat with the spices. Add the tomatoes and water. Reduce the heat to medium-low, cover, and let cook for about 30 minutes, stirring every 10 minutes.

After 30 minutes, stir in the cooked chick peas and green peas. Let simmer for a couple of minutes. Then stir in the spinach and let it wilt. Finally, stir in the cilantro and season to taste with salt and pepper.

Serve with rice or flat bread, or both!


  1. Hot one minute, rainy the next. A bit confusing! This is so colorful and gorgeous and delicious.

  2. This looks delicious. It is always on the warm side here but this sounds too good to pass up, so I am looking forward to trying it soon.