You know what I like best about curry? It starts with flavor and then works towards ingredients.
Most Indian food is like that actually. You start by toasting and blending spices, cooking them in a little oil to make them fragrant and you build your meal from that. Traditionally we work the other way when we make a meal. We start with an ingredient and build everything around that. That isn’t bad, it’s just Indian food is different and I like switching my focus.
I also like that curries are ridiculously easy to put together and you can have dinner ready in about 30 minutes if you have done a little bit of prep beforehand. They’re good if you don’t have a lot of ingredients on hand either but don’t have time to run to the store.
Finally, I like yuca. I currently have 10 lbs (you think I’m kidding…but I’m not) in my freezer just waiting to be turned into fries or chips or curry or mash or any one of the delicious things you can make with yuca. If you didn’t see my other curry post with yuca, you can check it out here and it will show you how to prep yuca for cooking.
If you really don’t want to use yuca (why not?!) or can’t find any near you (if you have a Latin grocery store near you, I guarantee they have yuca there) you could use potatoes. But I really like the texture yuca brings and it tends to soak up all the flavors of the dish so each bite is scrumptious.
I served this over millet but you can use rice or quinoa or cous cous or even orzo would be good. Ok, enough rambling let’s get to the food!
Chickpea and Yuca Curry
- 1.5 cups onion, diced
- 3 cloves garlic, minced
- 2 tbsp coconut oil
- 2 tbsp curry powder
- 1 tsp all spice powder
- 2 tsp smoked paprika
- 2 tsp thyme
- 2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cayenne, optional if you want it a little spicy
- 2 cups prepared yuca
- 1 can (14.5 oz.) chickpeas, drained and rinsed
- 1 cup green beans (I used frozen and thawed them)
- 1 can (28 oz) diced tomatoes
- 1 cup water or vegetable broth
- 1 shallot, minced
- 2 tbsp cilantro
- In a small bowl, mix all of the spices together and set aside while you prepare your yuca if you haven’t already.
- In a large skillet or dutch oven, heat the coconut oil over medium high heat. Add the onion and saute for about 5 minutes. Add the minced garlic and saute for another minute and then add the spices. Stir everything together so the onions and garlic are coated.
- After you have sauteed everything for another minute or too add the yuca, green beans, and chickpeas to the mix. If things are a little sticky, add a splash of water. Stir everything so the yuca and chickpeas are coated with the spices.
- Add the can of tomatoes, juices and all, and the one cup of water and stir. Bring the curry to a boil, add the shallot, and cover and lower to a simmer. Cook for about 15 minutes.
- Remove the cover and stir, if the curry is a little too thick add some more water. Turn off the heat and stir in the cilantro. Serve over whatever grain you have on hand.
And the best part about making curry? The leftovers are even better the next day! Have an awesome weekend and try to stay cool out there!