Baby, it's cold outside...
so you better come in and warm yourself up with some thai-inspired, curried stew!
Thai Curry Stew
1 sweet potato
2 large carrots
1 small red onion
1 inch fresh ginger, chopped small
3 cloves garlic, minced
1 jalapeno pepper
1.5 cups cooked chickpeas (or 1 can)
1 cup coconut milk
1 tablespoon curry powder
Dash of tumeric and cumin, optional
Salt & pepper to taste
1/2 a lime
Garnishes: fresh cilantro, green onions, or shredded coconut flakes.
Bring ~2 cups of water to a boil (don't over do it with the water or you'll have a soup, not a stew!). Add the chopped sweet potato, leek, and carrots. Simmer on medium heat until soft, about 10 minutes, then turn to a low heat. In a frying pan, saute (in a bit of oil) the red onion, ginger, jalapeno, and garlic until soft. About 5-10 minutes. Add the sauteed veggies to the pot of boiled veggies. Add the chickpeas, spices, and coconut milk. Stir to combine. Let heat for 5 more minutes to mingle the flavors. Pour stew into bowls and then give each a bowl a good squeeze of lime juice. Finally, top with garnishes of choice (see above, I added all three). Serves 4.