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Easy Vegetable Curry

on March 5, 2013

I really do enjoy trying new things…as long as it doesn’t end in a trip to the emergency room.

Every now and then, I’ll take something that I’ve never really cooked with and try new recipes using it. I think this is a good way to see what’s out there. I’ve never really had a sweet potato outside of  Thanksgiving dinner…and, now, I have no idea why?  I grabbed 3 different varieties at the store to see if there was any difference. For this recipe I used the “whiter-fleshed” sweet potato and found it was very similar to a regular baking potato but, obviously, a bit sweeter (and I do mean a “bit” — ie: don’t think of “smothered in marshmallows and butter”  sweet, here). I’m going to try using this variety in other recipes that normally call for white baking potatoes. Stand by… 

veggie curryEasy Vegetable Curry


  • 1 medium Sweet Potato, peeled & chopped
  • 1/2 large Onion, peeled & chopped
  • 1 large Carrot, peeled & chopped
  • 1 cup Garbanzo (aka: Chick Peas) Beans (organic canned works well for this)
  • 1/2 cup Kale, chopped
  • 1 clove Garlic, minced
  • 4 Tbs. Olive Oil
  • 1/2 tsp. ground Turmeric
  • 1 tsp. ground Curry Powder
  • 1/4 to 1/2 tsp. ground Cinnamon
  • Dash of Salt & Pepper (or to taste)
  • Juice of 1 Orange (or 1/2 cup Orange Juice)
  • 1/4 cup Water


  1. Over medium-high heat, heat 2 Tbs. of the olive oil in a large dutch oven. Add the sweet potato, onion, carrot, kale, & garlic. Sautee 5 minutes. 
  2. Add the remainder of the olive oil, plus the rest of the ingredients listed, cover, and cook 20 minutes, or until the vegetables are cooked (the potatoes might end up softer than the carrots – you’ll need to decide how “done” you prefer), stirring occasionally to keep the veggies from sticking.
  3. If you want a “thinner” curry, you can add more water or O.J.
  4. Serve as is or over rice (I used brown Basmati).

Adapted from “Marrakesh Vegetable Curry” as found on AllRecipes.com


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