Recipe by Dairy Farmers of Canada Real Cream
"With a few produce staples and some pantry ingredients, you can cook up this pleasantly spiced curry any day of the week. Serve it over cooked rice or noodles or with Naan, the lovely Indian flatbread."
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sweet potato, peeled and cut into cubes
sweet red pepper, chopped
reduced-sodium ready-to-use vegetable broth
10% or 18% cream
1 (19 ounce) can
chickpeas, drained and rinsed
frozen green peas, thawed
I really enjoyed this dish! I used coconut milk instead of both the cream and vegetable stock and am very glad I did, it would have been very bland without it. Also I would recommend not putting the spices in with the garlic and butter, because they just clump and stick to the pan and don't get stirred in as well.
Great recipe and perfect for weeknights since it is ready in 30 minutes. I added the spices with the broth to keep them from clumping and burning. The last minute or so of cooking, I added fresh baby spinach. Turned out great and there were no leftovers.
This dish is amazing! Everyone enjoyed it and ate it again the next day; including my toddlers! We added garden fresh broccoli and tofu. This will become a regular in our household! We made it a little saucier with more broth and put it over rice.
Excellent flavor, an easy satisfying dish. I added 2/3 cup of cream, 1/3 cup milk instead of the whole cup of cream.
loved the dish! definitely going to be a regular meal in our house.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Sweet Potato and Chickpea Curry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 113
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