Curried Brussels Sprouts, Chickpeas, and Sweet Potatoes

brussels sprout chickpea curry sweet potato food lover's cleanse 2015 healthy

Sara Dickerman

4, plus leftovers for lunch Servings

Source

Ingredients

2 tablespoons coconut oil or canola oil

1 teaspoon cumin seeds

1 teaspoon mustard seeds

2 medium onions, chopped

Kosher salt and freshly ground pepper

3 garlic cloves, finely chopped

1 tablespoon chopped peeled ginger

1½ teaspoons ground turmeric

1 teaspoon garam masala (optional)

Pinch of cayenne pepper

1 pound Brussels sprouts, trimmed, halved

1½ pounds sweet potatoes, peeled, cut into ½” cubes

1 15-oz. can chickpeas, rinsed

⅔ cup coconut milk

2 dates, chopped

Greek yogurt (for serving)

Method

Heat oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat. Add cumin and mustard seeds and cook, stirring frequently, until mustard seeds begin to pop, about 1 minute. Add onions, season with salt, and cook, stirring often, until onions begin to soften, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in turmeric, garam masala, if using, and cayenne; season with salt and pepper.

Add Brussels sprouts, sweet potatoes, and chickpeas and season with salt and pepper. Stir in coconut milk and 2/3 cup water. Bring to a boil, then reduce heat to a simmer and cook until vegetables are tender, 18–20 minutes. Stir in dates and simmer, uncovered, about 3 minutes more. Serve curry dolloped with yogurt.