Newspaper article The Canadian Press

Celebrate Diwali, Festival of Lights, with Aromatic Cuisine from India

Newspaper article The Canadian Press

Celebrate Diwali, Festival of Lights, with Aromatic Cuisine from India

Article excerpt

Celebrate Diwali with cuisine from India


Diwali, a five-day festival of lights originating in India and celebrated around the world, will begin Sunday.

To mark the victory of good over evil, revellers light lanterns around the home, set off fireworks outside and create design patterns called rangoli on the floor using coloured powders or sand.

Food also plays an important role, with families coming together to enjoy a savoury meal and share sweets.

Here are a couple of simple versions of two classic Indian recipes your whole family will enjoy.

Vegetarian Sweet Potato and Chickpea Curry

This pleasantly spiced curry is easy to make with a few produce staples and some pantry ingredients. Serve it over cooked rice or noodles or with the Indian flatbread, known as naan.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

15 ml (1 tbsp) butter

2 cloves garlic, minced

15 ml (1 tbsp) curry powder

2 ml (1/2 tsp) ground ginger

2 carrots, sliced

1 large sweet potato, peeled and cut into cubes

1 sweet red pepper, chopped

250 ml (1 cup) reduced-sodium vegetable broth

2 ml (1/2 tsp) salt, plus extra for seasoning

30 ml (2 tbsp) all-purpose flour

250 ml (1 cup) 10 per cent half-and-half or 18 per cent table cream

1 can (540 ml/19 oz) chickpeas, drained and rinsed

250 ml (1 cup) frozen green peas

125 ml (1/2 cup) plain yogurt

Lime wedges

In a pot, melt butter over medium heat. Add garlic, curry powder and ginger and saute for 30 seconds or until softened. Add carrots, sweet potato and red pepper and saute for about 5 minutes or until carrots start to soften.

Stir in broth and salt. Increase heat to high and bring to a boil, stirring often.

Reduce heat to medium-low, cover and simmer for 10 minutes or until vegetables are almost tender.

Whisk flour into cream and stir into pan with chickpeas and green peas. Simmer, stirring, for about 3 minutes or until sauce has thickened and peas are hot. …

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