Sweet Potato Chickpea Curry

First attempt at a curry. LFG! 

1 tbsp virgin olive oil

1 medium sweet potato, peeled and cubed

1 small yellow onion, diced

3 cloves garlic, minced

1 inch piece of fresh ginger, minced

1 tbsp garam masala

2 tsp curry powder

1 tsp ground cumin

1 can (540 ml) of diced tomatoes

2 can of chickpeas, drained and rinsed

1 14 oz can coconut milk

1 tsp fresh black pepper, plus more to taste

2 tbsp fresh lime juice, optional


Heat the oil in a large pot over medium heat.

Once the oil is hot, add the onion, garlic, and ginger. Sauté, stirring frequently, for about 4 minutes, until the onions are translucent.

Add the garam masala, curry powder, and cumin to the pot. Let sit for about 30 seconds before stirring.

Add the diced tomatoes and stir. Cook for 5 minutes, until the tomatoes have softened and lost their shape.

Add the chickpeas, coconut milk, sweet potato, and pepper. Include salt if that's your thing.

Stir well and bring to a simmer. Cook until the sweet potatoes are tender.

Add the lime juice and season to taste with salt and pepper.

I served this with naan bread, but it can go over a bed of rice as well. Or both.

Pesto Orzo Soup

Made this for the first time a couple of nights ago, and it was love at first try. 

The original recipe called for two cups or orzo, but I have reduced that to one because it turned into more of a thick pasta dish than a soup. I haven't tried the single cup version yet, so maybe I'll want to go back to two. 

1 tablespoon olive oil

4-6 cloves garlic, smashed

1/2 teaspoon of red pepper flakes

2 tablespoons salted butter

1 cup dry orzo pasta

6 cups vegetable broth

1 can white beans

1/2 bunch kale, finely shredded

1/2 cup basil pesto

1/2 cup whole milk or canned full fat coconut milk

1 cup grated parmesan cheese

Juice of 1 lemon

Black pepper, sprinkled

Heat the olive oil in a large Dutch oven over medium-high heat.

Add the garlic and chili flakes and cook for about 5 minutes.

Add the butter until fully melted, then stir in the orzo. Cook until golden, 1-3 minutes.

Pour in the broth and bring to a boil over high heat.

Stir in the beans and kale.

Simmer 8-10 minutes until the orzo is al dente, stirring often. It should become very creamy.

Stir in the pesto, milk, parmesan, and lemon juice. Cook another few minutes until warmed through.

Give it a good sprinkle of black pepper, and serve!