Sweet Potato Chick Pea Korma

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

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.