| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 30 minutes |
| Servings |
people
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Ingredients
- 2 large sweet potatoes peeled and cubed
- 1 can chickpeas drained and rinsed
- 1 onion finely chopped
- 3 cloves of garlic minced
- 1 tbsp fresh ginger grated
- 1 can coconut milk
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- Salt and Pepper to taste
- 2 tbsp olive oil
Ingredients
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Instructions
- Heat the oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in the curry powder, turmeric, and cumin. Toast the spices for about 30 seconds to release their flavors. 4.
- Add the cubed sweet potatoes and chickpeas to the pot, stirring to coat them with the spices.
- Pour in the coconut milk and add enough water to just cover the vegetables. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sweet potatoes are tender.
- Season with salt and pepper to taste.