Sweet Potato Chick Pea Korma

Name: Sweet Potato Chick Pea Korma Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Ingredients: 1 T extra virgin olive oil; 1 large onion chopped; 4 sweet potatoes cubed; 1 jalapeno pepper minced; 3 cups cauliflower florets; 3 cups canned chick peas drained and rinsed; 1 t curry powder; 1 t ground cumin; 1 t ground turmeric; 1/2 t ground cardamom; 1/2 t chipotle chile powder; 1 1/2 t sea salt; 1 can coconut milk; 3/4 cup of raw cashew pieces; 1/4 cup chopped fresh cilantro

Minutes to Prepare: 20
Minutes to Cook: 25

Number of Servings: 12

Ingredients

1 T extra virgin olive oil1 large onion, chopped4 sweet potatoes, cubed1 jalapeno pepper, minced3 cups cauliflower florets3 cups canned chick peas, drained and rinsed1 t curry powder1 t ground cumin1 t ground turmeric1/2 t ground cardamom1/2 t chipotle chile powder1 1/2 t sea salt1 can coconut milk3/4 cup of raw cashew pieces1/4 cup chopped, fresh cilantro

Directions

In a large (soup) pot, heat the olive oil over medium high heat. Add the onion, sweet potatoes, cauliflower, and jalapeno pepper. Cook until the veggies begin to soften. Add the cauliflower, chick peas, curry powder, ground cumin, turmeric, ground cardamom, chile powder, and sea salt. Mix well. Reduce the heat to medium and heat, stirring occasionally, for five minutes. Meanwhile, in a food processor, process the cashew pieces, slowly adding the coconut milk to combine, and process until smooth. Stir cashew coconut mixture and cilantro into the pot, and simmer for 20 minutes, or until sweet potatoes are soft.

Serving Size: Makes 12 1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user EMILYMB95.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving