May 07, 2015

curried sweet potato and rice skillet


My favorite part of this skillet is the "cover it and leave it" part.  So, instead of being busy in the kitchen, like I usually am, I was able to practice my long division with my daughter.;)  I can tell you that being busy in the kitchen might be more fun than math (at least for me), but I'd always take time with her over the "busyness".

Hotel life... oh where to begin... let's just say that I feel sorry for the people below us!  My son, who is a active 7 year-old, hasn't grasped the fact that people live below us and he can't jump, run, stomp, etc.  I think you get the picture.  I must say 100 times a day "stop jumping/stomping/running"!:)  Silly boys... so much energy.  I still haven't gotten used to the fact that I can't just send him outside with his younger sister, while the older one does her homework.  Unfortunately our closing date keeps getting pushed back...wish me luck...
Serving 4-6
Total Time 1 hour 25 minutes

  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 medium onion, chopped
  • 2 large sweet potatoes, cut into 1/2 inch cubes
  • 3 tablespoons curry powder
  • 1 cup short grain brown rice (uncooked)
  • 1 1/2 cups stewed tomatoes and their juice
  • 1 cup chickpeas (uncooked,but pre-soaked according to package directions)  
  • 1 teaspoon course salt
  • freshly ground black pepper
  • 2 1/2 cups vegetable broth

1.  In a dutch oven, over medium heat, add olive oil.  When hot stir in the onion and garlic, cooking for 4-5 minutes.  Add in the sweet potato and cook for 2-3 minutes.

2.  Add the curry powder, rice, tomatoes with their juice, chickpeas, and salt and pepper.  Stir well and cook until it starts to boil, 3-4 minutes.

3.  Pour in the vegetable broth and bring to a boil.  Reduce the heat to medium-low, cover, and cook without stirring until rice has absorbed almost all the liquid, 45-50 minutes.

 4.  Remove from heat and let sit for 5-10 minutes before serving.  Enjoy!!!

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