Shout out to Imrainey!

You posted a curry recipe a while back on one of the dieting threads, and I made it tonight and it was the BEST curry I have ever had! Thank you for sharing it.

Lpink

Curry from Imrainey - CF

 2 tablespoons canola oil

 1 small onion, chopped

 2 cloves garlic, minced

 1 tablespoon ginger, chopped

 1 jalapeño chile, cleaned and finely chopped

 1 tablespoon curry powder

 1 1/2 teaspoons cumin

 1 1/2 teaspoons turmeric

 salt and freshly ground pepper

 1 large sweet potato , peeled and cut into 1/2" cubes

 1 15-oz. can chickpeas, drained and rinsed

 1 14-oz. can light coconut milk

 1/2 cup water

 1 cup cauliflower florets , bite-sized pieces

 3/4 cup frozen peas

 1/2 cup canned diced tomato pieces, drained

 2 tablespoons cashews, chopped, for garnish

 1 tablespoon parsely, chopped, for garnish

Make the curry base:

In a heavy-bottomed saucepan over medium-low heat, warm the oil. Add the onion, garlic, ginger and chile and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Stir in the spices and cook, stirring constantly, until fragrant, about 30 seconds.

Cook the vegetables:

Add the sweet potato, chickpeas, coconut milk and water to the pan. Season to taste with salt and pepper. Raise the heat to medium-high, bring just to a boil, reduce the heat and simmer, uncovered, until the sweet potato is tender, about 10 minutes. Add the cauliflower and cook for about 5 more minutes. Add the peas and tomato and cook until heated through and the liquid is reduced to a thick sauce.

Serve in bowls, over rice if desired, sprinkled with parsley and cashews for garnish.

I didn't have peas so I had to use green beans. Still yummy.