Sweet Potato and Chickpea Curry
Ingredients
- 3-4 cloves of garlic
- 2 small sweet potatoes
- 1 white onion
- 1 15 ounce can chickpeas
- 1 15 ounce can fire roasted tomatoes
- 1 15 ounce can full fat coconut milk
- 2 tbsp curry powder (I used @primalpalate)
- 2 tbsp red curry paste
- Sprinkle of salt
- 1/4 tsp cayenne
- Juice of 1/2 lime
Preparation
Heat the largest skillet you have over low medium heat.
While it heats up, dice the sweet potatoes and onion.
Add olive oil, minced garlic cloves, sweet potatoes and onions. Sauté for 10 minutes.
Then add in everything else. Stir it together and let it simmer for 17-20 minutes, until the chickpeas and potatoes are soft.
Serve with rice, cauliflower rice, whatever you want!
Tips
This recipe is ideal for meatless Mondays and fall or winter meals.
It makes a big batch, so you will have leftovers.
