Sweet Potato and Chickpea Curry
- Number of Servings: 4
Ingredients
Chickpeas (garbanzo beans), 1 can*Coconut Milk (light), 1 canJalapeno Peppers, 2 pepperCurry powder, 1.5 tbspOnions, raw, 1 cup, choppedGarlic, 2 cloveGinger Root, 1 tsp, finely choppedSweet potato, 1 largeRed Ripe Tomatoes, 1 cup, dicedWater, tap, .5 cup (or more if you want to thin out the liquid)Peas, frozen, .5 cup
Finely chop jalapeno peppers and ginger, separately, and set aside.
Roughly chop onions, sweet potato (about 1 inch cubes or smaller), dice tomato.
Heat oil and coconut in a large sauce pan over medium heat. Add garlic, ginger root, sweet potato, jalapeno, chickpeas, curry powder, onion and cook until onions are soft and sweet potato is thoroughly cooked.
At this point, you can add a little water to thin out the sauce, otherwise leave it full strength. Let simmer until water heats with the rest of the liquid.
Add peas and tomato, stir until peas and tomoto are thoroughly heated. Serve over basmati rice.
Makes 4 servings
Number of Servings: 4
Roughly chop onions, sweet potato (about 1 inch cubes or smaller), dice tomato.
Heat oil and coconut in a large sauce pan over medium heat. Add garlic, ginger root, sweet potato, jalapeno, chickpeas, curry powder, onion and cook until onions are soft and sweet potato is thoroughly cooked.
At this point, you can add a little water to thin out the sauce, otherwise leave it full strength. Let simmer until water heats with the rest of the liquid.
Add peas and tomato, stir until peas and tomoto are thoroughly heated. Serve over basmati rice.
Makes 4 servings
Number of Servings: 4
Nutritional Info Amount Per Serving
- Calories: 299.1
- Total Fat: 8.7 g
- Cholesterol: 0.0 mg
- Sodium: 393.1 mg
- Total Carbs: 46.4 g
- Dietary Fiber: 9.3 g
- Protein: 8.7 g
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