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Sweet Potato and Chickpea Curry

by on April 15, 2013 in Special Dietary Needs, Vegetarian April 15, 2013 Special Dietary NeedsVegetarian
See post on Heather Cheney | Heather Likes Food’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Comes together in a flash but has layers of flavor and texture. Delish!

Ingredients

  • 2 Tablespoons Vegetable Oil
  • 2-½ Tablespoons Curry Powder
  • 1 Tablespoon Ground Cumin
  • 1 teaspoon Ground Cinnamon
  • 1 whole Medium Onion, Diced
  • 3 cups Peeled And Diced Sweet Potatoes
  • 1 can (14 1/2 Oz. Size) Coconut Milk
  • 1 can (14 1/2 Oz. Size) Diced Tomatoes
  • 1 can (14 1/2 Oz. Size) Chickpeas, Rinsed And Drained
  • 1 cup Water

Preparation

In a large skillet, heat the oil over medium-high heat and stir in the spices and onion. Cook about 3 minutes or until very fragrant and the onions have started to soften.

Add the remaining ingredients to the pan, stir to combine and bring to a boil. Reduce heat and simmer for about 20 minutes or until the sweet potatoes are soft. Continue to simmer uncovered until the curry reaches the thickness that you’d like.

Serve over rice or with flat bread.

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LavandulaLady on 12.23.2013

Excellent and easy

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