Who says curries need meat? In this Indian-inspired vegetarian recipe from America’s Test Kitchen’s new “The Complete Plant Based Cookbook: 500 Inspired, Flexible Recipes for Eating Well Without Meat” (America’s Test Kitchen, $35), editors build flavor by toasting curry powder and garam masala before adding garlic, serrano pepper, ginger and vegetables to the tomato-based curry. But it is the cilantro-and-mint chutney served alongside the curry that elevates the dish and makes it a perfect weeknight choice.
Sweet Potato Curry with Eggplant, Chickpeas and Herb Chutney
Serves 4 to 6
Chutney ingredients
2 cups fresh cilantro leaves
1 cup fresh mint leaves
1/3 cup almond-milk yogurt
¼ cup finely chopped onion
1 tablespoon lime juice
1½ teaspoons sugar
½ teaspoon ground cumin
¼ teaspoon salt
Curry ingredients
14.5-ounce can diced tomatoes
3 tablespoons vegetable oil
4 teaspoons curry powder
1½ teaspoons garam masala
2 onions, chopped fine
12 ounces sweet potatoes, peeled and cut into 1-inch pieces
Salt and pepper
3 garlic cloves, minced
1 serrano chile, stemmed, seeded and minced
1 tablespoon grated fresh ginger
1 tablespoon tomato paste
1 pound eggplant, cut into ½-inch pieces
8 ounces green beans, trimmed and cut into 1-inch lengths
1½ cups water
15-ounce can chickpeas, rinsed
½ cup canned coconut milk
¼ cup minced fresh cilantro
Directions
Process all the chutney ingredients in a food processor until smooth, about 20 seconds, scraping down sides of bowl as needed. (Chutney can be refrigerated for up to 1 day.)
For the curry, pulse diced tomatoes and their juice in a clean, dry food processor until nearly smooth, with ¼-inch pieces still visible, about 3 pulses.
Heat oil in a Dutch oven over medium-high heat until shimmering. Add curry powder and garam masala and cook until fragrant, about 10 seconds. Stir in onions, sweet potatoes and ¼ teaspoon salt and cook, stirring occasionally, until onions are browned and potatoes are golden brown at edges, about 10 minutes.
Reduce heat to medium. Stir in garlic, serrano, ginger and tomato paste and cook until fragrant, about 30 seconds. Add eggplant and green beans and cook, stirring constantly, until vegetables are coated with spices, about 2 minutes.
Gradually stir in water, scraping up any browned bits. Stir in chickpeas and tomatoes; bring to simmer. Cover, reduce heat to medium-low, and simmer gently until vegetables are tender, 20 to 25 minutes. Uncover, stir in coconut milk and cook until warmed through, 1 to 2 minutes. Off heat, stir in cilantro, season with salt and pepper to taste, and serve with chutney.
— From “The Complete Plant Based Cookbook” (America’s Test Kitchen, $35)
