Chickpea and sweet potato curry

An easy, tasty and lazy weeknight meal. Warm and spicy and filling.

Ingredients
2 small onions (or 1 larger one), diced
2 cloves of garlic, minced
an inch (or so) of ginger, grated
1 table spoon curry mix of your choice, ground
1 can chickpeas
1 large sweet potato, cubed
1 cup water
1 can coconut milk
1/2 cup frozen peas
1 cup diced tomatoes
basmati rice, to serve
1 table spoon peanut oil
ingredients

***

1. In a thick bottomed saucepan warm the oil. Add the diced onions and cook, stirring often, until translucent.
onions

2. Add the garlic, the ginger, and the curry spices. Cook the aromatics with the onions until fragrant.
aromates

3. Rinse the chickpeas and add to the pot. Peel the sweet potato and cut roughly into cubes. Add it to the pot as well.
veggies1

4. Add the coconut milk and the water.
Mix well and simmer for 10-15 minutes or until the sweet potato cubes are tender.
liquids

5. Stir in the frozen peas.
peas

6. And the tomatoes.
Once the peas and tomatoes are heated through the curry is ready.
tomatoes

7. Serve with the basmati rice.
serve

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Lazy Jambalaya

Wholly inaccurate, but easy enough on a weekday. A satisfying one-pot meal with plenty of leftovers for lunches. Leftover portions freeze rather well, so that is always a bonus.

Ingredients :
3 Italian sausage (spicy)
1 onion, chopped
3 celery branches, chopped
1 yellow bell pepper, chopped
1 cup frozen peas
2 cloves of garlic, minced
1 can diced tomatoes
2 cups rice
4 cups chicken broth
1/2 table spoon cajun spices
1 table spoon paprika
1 lb shrimp
olive oil
ingredients

1. In a large enamel faitout or dutch oven, warm about a table spoon of the oil. Remove the casing from the sausages and add to the pot.
sausage1

2. Break apart into clumps as it cooks.
sausage2

3. Once the meat is almost fully cooked, add the onion, bell pepper and celery.
veggies

4. Stir in and cook for a  minute or two then add the frozen peas.
peas

5. Give the peas a mine to start thawing then add the tomatoes and garlic.
tomatoes

6. Add the rice. Stir it in, to coat the rice.
rice

7. Add the chicken broth, paprika and cajun spices.
stock

8. Bring to a boil then lower the heat to low and cover. Simmer for 10 minutes (to get the rice started)
cook1

9. Add the shrimps, still frozen, in a single layer on top.
shrimp

10.  Cover and return to heat for 5-10 minutes, or until the shrimps are nicely pink.
shrimp2

11. Allow to stand for a few minutes (the liquid will be absorbed). Portion out and enjoy!
serve