Served over brown rice, this hearty vegetarian yellow curry is chock-full of yummy, healthy ingredients. A fragrant mixture of onions, garlic, curry powder, and light coconut milk is studded with sweet potato cubes, green beans, tender chickpeas and diced tomatoes. A colorful dinner that comes together in no time at all–best when served with your favorite naan or flatbread dipped into the luxurious yellow curry broth.
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Sweet Potato, Okra & Chickpea Curry
Ingredients:
- 1 1/2 Tablespoons extra virgin olive oil
- pinch of crushed red pepper flakes
- 1 yellow onion, diced
- 3 garlic cloves, thinly sliced
- 1 sweet yellow pepper, diced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup dry white wine
- 2 Tablespoons yellow curry powder
- 1 sweet potato, medium dice
- 1 cup okra, cut into 1/2-inch pieces
- 1 1/2 cups green beans, cut into 1-inch pieces
- 1 cup cooked chickpeas (if canned, drained and rinsed)
- 1 tomato, diced
- 1 (14.5 oz.) can light coconut milk
- Fresh cilantro leaves, chopped
- Cooked brown rice, for serving
Directions:
- Heat the olive oil in a large Dutch oven or large straight-sided saute pan over medium heat. Add in the crushed red pepper, onion, garlic and diced sweet pepper; season with the salt and pepper. Saute for 5 minutes. Deglaze the pan with the white wine; cook another 2 minutes.
- Add the sweet potato, okra and green beans to the pan; saute another 10 minutes over medium heat, stirring often. Add the tomato, chickpeas and coconut milk to the pan; reduce the heat to a simmer and cook for 12-15 minutes, or until the potatoes are tender. Add the cilantro leaves (1-2 Tablespoons) to the curry; taste and adjust seasonings if necessary. Serve over brown rice.
Tagged: brown rice, chickpeas, coconut milk, curry, curry powder, green beans, lite coconut milk, okra, onion, sweet potatoes, tomatoes, vegetable curry, vegetarian curry, yellow curry
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