The best kind of recipes are the ones that you keep making over and over, without realizing that it is one of our favorite recipes. The ones that are made up of ingredients you probably have in our pantry, don’t take much effort, but produce incredible results. Two weeks ago, I was visiting my brother in Charleston and was introduced to Plated. He is a foodie like me and loves to create yummy dishes with his hectic dental school schedule and extra community services and activities. Now I can say passion for food and cooking runs in my family! My brother once a month gets Plated to experiment new dishes and recipe, so when we visited we made this together.
I always make chickpea curry at home but never thought of adding coconut milk or snow peas to it, it just completely elevates the dish for sure! Coconut milk adds richness while snow peas provides that crunchy texture with every bite! I did like sweet potato but made it very carby and it soaks up all the broth quickly, so I would suggest adding only half of it compare to the original recipe! I loved making this recipe however I did tweak the veggies and spices a bit. Adjusted portions of the veggies and added extra spices to increase the heat, because we like spicy food! I wish Plated would provide extra spices incase if anyone wanted to add more than required from the recipe. This recipe does include adjustments I made on the spices and on the veggies. I did come home and make this recipe from scratch the second time with all my tweaks and homemade tikka masala paste and served with rice and it was the bomb! I highly recommend this recipe!
3 ounces of snow peas (original recipe had 4 ounces)
1/2 sweets potato (original recipe has 1 sweet potato)
1/8 ounces of cilantro
1 yellow onion
8 garlic cloves (original recipe had 2 garlic cloves)
1 cans of chickpeas
2 tbsp coconut flakes
½ tsp chili powder (I added this)
½ tsp garam masala (I added this)
7 ounces rice noodles
1 vegetables bouillon cube
1½ tbsp tikka masala curry paste (homemade or store brought) – I would like to use like 2 tbsp
1 can coconut milk
3 tbsp olive oil
Salt & pepper to taste
2 cups of water
Preheat oven to 450F. Bring a medium pot of water to a boil over high heat. Rinse all produce. Stack snow peas and thinly slice them. Halve sweet potatoes lengthwise, then cut crosswise into ¼ inch half-moons. Pick cilantro leaves and mince stems. Cut lime into wedges for serving. Peel onion, halve, and thinly slice. Mince garlic. Drain and rinse chickpeas.
Line a baking sheet with foil and toss sweet potatoes with 1 tbsp of olive oil and 1/4 tsp of salt and pepper as desired. Roast until tender or 16-18 minutes. While sweet potatoes roast, place coconut flakes in a large pot and toast the coconut flakes until golden, stirring frequently, making sure not to burn them. Transfer to a small bowl and set aside until ready to serve. Add rice noodles to pot of boiling water, then immediately remove from heat. Gently stir to separate noodles and keep from sticking. Set aside to soak until tender, about 10 minutes and then drain noodles and immediately rinse under cold water. Set aside.
While the noodles soak in the hot boiling water for 9 minutes, it is time to make broth. In a pot add 1 tbsp of olive oil. When oil is shimmering, add onion; cook until softened, 5 minutes. Add bouillon cubes, tikka masala paste, chili powder, garam masala, and garlic; cook, stirring, until fragrant, 2 minutes. Stir in coconut milk and 2 cups water. Bring to a boil over high heat; simmer, stirring occasionally, until broth is reduced by 1/3 and flavors have melded, 4 minutes more.
Add in snow peas, cilantro steams, chickpeas. Taste the salt if needed adjust at this time. Turn off the stove. Add the noodles, chickpeas, and roasted sweet potatoes. Mix well and serve right away. Garnish with cilantro leaves and toasted coconut flakes. Serve with lime wedges and enjoy!