|2 servings||calories per servings 650||protein serving 16 g||carbs per serving 123 g||total fat per serving 11 g|
This spicy stew of chickpeas and sweet potatoes, flavored with tomato, ginger and garlic, is reminiscent of northern India. It’s rich and complex, yet simple to prepare. It’s served over fiber-rich brown rice, which makes the meal even more filling, and topped with cashews for crunch. A final garnish of fresh mint lifts the heavier notes in the dish with refreshing coolness and color.
|Nutrition Facts||/ Per Serving|
|Total Fat||11 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Total Carbohydrates||123 g|
|Dietary Fiber||17 g|
• Place a small saucepan over high heat. Add rice, 1 3/4 cups water and 1/4 teaspoon kosher salt.
• When water boils, cover pan and reduce heat. Simmer until all liquid has been absorbed and rice is tender, 35-40 minutes.
MISE EN PLACE
• Peel sweet potatoes; quarter lengthwise. Cut crosswise into 1/2-inch slices.
• Peel, halve and thinly slice onion.
• Peel and mince ginger.
• Peel and mince garlic.
• Zest and halve lime. Juice 1 half (save remaining half for another use).
• Pick and roughly chop mint leaves.
Place a large sauté pan over medium heat. Add 2 teaspoons cooking oil. When oil is hot, add sweet potato and onion. Cook, stirring occasionally, until onion is translucent, 4-5 minutes.
Add ginger and garlic. Cook, stirring, until fragrant, about 1 minute.
• Add chickpeas, tomato with juice, sweet curry spice (using the full amount will result in a fairly spicy dish; use less if you prefer), 1/4 teaspoon PeachDish Salt and bay leaf.
• Stir in 2 1/4 cups water.
• When liquid simmers, reduce heat to medium-low. Cook until potatoes are tender, 15-20 minutes.
• Remove curry from heat.
• Remove bay leaf. Taste and adjust seasoning as desired with PeachDish Salt.
Fluff rice with a fork. Stir in lime zest and juice.
• Divide rice between 2 bowls.
• Top with curry.
• Garnish with mint and cashew, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...