Indian-Style Curry with Sweet Potatoes, Green Beans, and Chickpeas

Name: Indian-Style Curry with Sweet Potatoes, Green Beans, and Chickpeas
Yield: Serves 4 to 6 as a main course
Cuisine: Asia, Indian
Ingredients: 2 tablespoons, curry powder (sweet or mild); 1 1/2 teaspoons, garam masala (see note above); 1/4 cup, vegetable oil; 2 , medium onions, chopped fine (about 2 cups); 12 ounces, sweet potatoes, peeled and cut into 1/2-inch dice; 3 medium cloves, garlic, minced or pressed through a garlic press (about 1 tablespoon); 1 tablespoon, finely grated fresh ginger; 1 - 1 1/2 , serrano chiles, ribs, seeds, and flesh minced (see note above); 1 tablespoon, tomato paste; 1 1/2 cups, green beans, trimmed and cut into 1-inch pieces; 1 , medium eggplant, cut into 1/2-inch pieces; , 1 can (14 1/2 ounces) diced tomatoes, pulsed in food processor until nearly smooth with 1/4-inch pieces visible; 1 1/4 cups, water; 1 , (15 ounce) can chickpeas, drained and rinsed; , Table salt; 1/4 cup, heavy cream or coconut milk

Main Courses
Asia
Indian
Fruits & Vegetables
Vegetables

Appears in Cook's Illustrated May/June 2007, America's Test Kitchen TV

We wanted a quick meatless curry in which the vegetables stood up to the sauce. We took this dish from bland to bold.

SERVES 4 to 6 as a main course

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