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Sweet Potato and Chickpea Curry

Name: Sweet Potato and Chickpea Curry
Cuisine: Indian
Ingredients: Oil for sautéing; 1 large onion, diced; 3 cloves garlic, minced; 2 green chilis, minced; 1 tbsp ginger root, minced; 2 tsp garam masala; 3/4 tsp ground cumin; 3/4 tsp ground coriander; 3/4 tsp sea salt; 1/2 tsp black pepper; 1/2 tsp ground cinnamon; 2 large ripe tomatoes, diced or pureed; 2 medium sweet potatoes, cut into cubes; 1 14-oz can chickpeas, drained; 3 tbsp peanut butter or 1 cup coconut cream; Lemon juice to taste

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Ingredients

Oil for sautéing
1 large onion, diced
3 cloves garlic, minced
2 green chilis, minced
1 tbsp ginger root, minced
2 tsp garam masala
3/4 tsp ground cumin
3/4 tsp ground coriander
3/4 tsp sea salt
1/2 tsp black pepper
1/2 tsp ground cinnamon
2 large ripe tomatoes, diced or pureed
2 medium sweet potatoes, cut into cubes
1 14-oz can chickpeas, drained
3 tbsp peanut butter or 1 cup coconut cream
Lemon juice to taste

Preparation

Heat oil in a large pot and sauté the onion, garlic, chilis, and ginger for 5 minutes.
Add the spices and fry until fragrant, about 5 more minutes.
Add sweet potatoes, tomatoes, and 1 cup water. Cover and simmer for 10 minutes.
Add chickpeas.
Once sweet potatoes are tender, stir in peanut butter.
Season with lemon juice and more spices to taste, then serve warm with steamed broccoli and rice.

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