Sweet Potato Curry with Eggplant, Chickpeas and Herb Chutney

Who states curries require meat? In this Indian-inspired vegetarian recipe from America’s Exam Kitchen’s new  “The Total Plant Dependent Cookbook: 500 Motivated, Versatile Recipes for Ingesting Perfectly Devoid of Meat” (America’s Test Kitchen, $35), editors create taste by toasting curry powder and garam masala before adding garlic, serrano pepper, ginger and vegetables to the tomato-primarily based curry. But it is the cilantro-and-mint chutney served alongside the curry that elevates the dish and would make it a fantastic weeknight decision.

Sweet Potato Curry with Eggplant, Chickpeas and Herb Chutney

Serves 4 to 6

Chutney components

2 cups fresh new cilantro leaves

1 cup fresh new mint leaves

1/3 cup almond-milk yogurt

¼ cup finely chopped onion

1 tablespoon lime juice

1½ teaspoons sugar

½ teaspoon floor cumin

¼ teaspoon salt

Curry components

14.5-ounce can diced tomatoes

3 tablespoons vegetable oil

4 teaspoons curry powder

1½ teaspoons garam masala

2 onions, chopped high-quality

12 ounces sweet potatoes, peeled and minimize into 1-inch pieces

Salt and pepper

3 garlic cloves, minced

1 serrano chile, stemmed, seeded and minced

1 tablespoon grated clean ginger

1 tablespoon tomato paste

1 pound eggplant, lower into ½-inch pieces

8 ounces inexperienced beans, trimmed and slice into 1-inch lengths

1½ cups h2o

15-ounce can chickpeas, rinsed

½ cup canned coconut milk

¼ cup minced fresh new cilantro

Directions

Method all the chutney ingredients in a meals processor right until sleek, about 20 seconds, scraping down sides of bowl as essential. (Chutney can be refrigerated for up to 1 working day.)

For the curry, pulse diced tomatoes and their juice in a clean, dry foodstuff processor until almost easy, with ¼-inch items still noticeable, about 3 pulses.

Warmth oil in a Dutch oven in excess of medium-significant heat until eventually shimmering. Incorporate curry powder and garam masala and cook right up until fragrant, about 10 seconds. Stir in onions, sweet potatoes and ¼ teaspoon salt and cook, stirring often, until eventually onions are browned and potatoes are golden brown at edges, about 10 minutes.

Reduce warmth to medium. Stir in garlic, serrano, ginger and tomato paste and prepare dinner until eventually aromatic, about 30 seconds. Incorporate eggplant and inexperienced beans and prepare dinner, stirring constantly, right up until greens are coated with spices, about 2 minutes.