Indian-Style Curry with Sweet Potatoes, Eggplant, and Chickpeas (Recipe #3)

        I love curry. I love the aromatics of the spices, I love the heat, and I love the flavor. I was quite excited to make this dish, as I have made a few really amazing curries in the past, but it did not meet expectations. It was a very good dish, but a little lacking in flavor. I expected to smell curry all throughout my house and smell the spice, but it was not there. Jacob, my husband, and I love spice, so we were expecting heat with every bite. Maybe next time, a couple jalapenos!

I did have to make one substitution for this recipe. The recipe called for serrano pepper, but I could not find one, so I substituted that for a jalapeno. I enjoyed the preparation of this dish because the recipe calls for a variety of vegetables, so there was a lot of color being put into the pot. I also liked putting together the chutney using mint, cilantro, almond milk yogurt, and spices. I have never had a chutney, so I didn’t know what to expect.

When I plated the curry, I made some rice for the bottom, then I placed a generous serving of curry, and drizzled the chutney on top. The perfect bite consisted of some rice, a green bean, sweet potato, and a little bit of the chutney. Overall, this was a tasty dish and I would make it again with a few adjustments.

Taste: 7/10, but with the chutney on top 9/10.

Level of difficulty: 2/5-- I wouldn’t say this was difficult, but I felt it took a lot of preparation and time to get together.

Notes for next time: I would add an additional jalapeno and some more garam masala.