Sweet potatoe and chick pea curry

1 Tbs vegetable oil
2 onions, chopped
4 cloves garlic, minced
4 tsp ginger, minced
4 tsp curry powder, mild
1/2 tsp salt
2 Tbs all purpose flour
1 1/2 cups no added salt diced canned tomatoes
2 sweet potatoes, peeled and cut in 1/2 inch cubes
1 can chick peas (540ml)
2 1/2 cups no salt chicken broth
2 cups kale
1/4 cup coriander leaves, packed

Heat oil in dutch oven over medium heat. Cook onions, garlic, curry and salt, stirring often, for 5 minutes.
Sprinkle with flour. Stir in diced tomatoes, cook, stirring for about 5 minutes until thickened. Stir in sweet potatoes, chick peas and stock. Bring to boil. Reduce heat, cover and simmer 10 minutes. Stir in kale, cook covered 5 minutes
Stir in coriander



Serving Size: 10 (1 cup) servings

Number of Servings: 10

Recipe submitted by SparkPeople user RIKU13.