I’ve been a very busy girl–working, eating out, working out, rinse, repeat. I notice that my default go-to style of meal is the soup/stew. Why? Because throwing a bunch of things in a pot is fast, easy, super-forgiving, and almost always awesome (there are rare bad batches but everyone has a bad day now and again). Because my go-to on the go dish is a soup/stew, I steal ideas and grab inspiration from all over the place and all over the world. Today’s dish combines Asian favorites coconut milk and curry powder with Middle East treats chickpeas, Oceana’s sweet potatoes, and broccoli of the Roman Empire.
–1 TBSP olive oil
–garlic, minced
–1 small onion, diced
–1 tablespoon yellow curry powder
–cinnamon and cumin
–1 large sweet potato, peeled and diced
–1 yellow bell pepper, de-seeded and diced
–1 small head of broccoli, chopped into florets
–1 14oz. can coconut milk
–1 14oz. can diced tomatoes
–2-3 cups vegetable broth (depending on whether you want more of a soup or a stew consistency)
–1 15oz. can chick peas, rinsed and drained
–1 lime
Heat a Dutch oven or stock pot over medium heat. Add the garlic and onion and sauté over medium heat for two-ish minutes. Add the curry powder and a dash each of cumin and cinnamon. Stir to combine, letting the seasoning mix into the oil, onion, and garlic–this will deliver flavor throughout the dish in these tiny little spice hosts.
Mix in the coconut milk, then the tomatoes, and finally the vegetable broth. Bring the mixture to a boil before adding the chickpeas. Cover and reduce heat to a simmer. Allow to simmer for 15 minutes, stirring twice before serving. Season each portion with a dash of salt and a few cranks of fresh black pepper. Take the lime and squeeze juice into each portion. Serve!
Dammit Jim, I’m a cook, not a doctor…
Time: 45 minutes
Serves: 6
