Vegetarian Curry with Chickpeas and Sweet Potato
Original Recipe. Time: 30 min Serves: 2-4
Vegan / Vegetarian Option: Use Vegetable Broth or Water, instead of Chicken Broth.
Gluten-Free | Soy-Free | Vegan Option
1/4 cup coconut oil
1 sweet potato, peeled and cubed
2 garlic cloves, crushed
1 tsp fresh ginger, grated
2 tbsp curry powder
2 vine-ripened tomatoes, diced
2 carrots, diced
1 onion, julienned
1/4 cup chicken broth, vegetable broth, or water
1, 15 oz coconut milk, divided
1 can chickpeas (garbonzo), drained and rinsed
1/4 tsp himalayan pink salt, or more to taste
2/3 cup cilantro, chopped
Jasmine Rice for serving
Heat oil over medium heat. Add sweet potato and sauté for two or three minutes.
Add garlic and ginger. Continue to cook potatoes until they begin to fry about 5 or 6 minutes.
Add curry powder. Cook for one minute. Add tomatoes, carrots and onion. Stir until liquid is mostly evaporated.
Add chicken broth and coconut milk (reserve about 1/8 cup for serving). Simmer until vegetables are crisp-tender. Add chickpeas and salt. Continue to simmer, stirring occasionally until tender to your preference. Taste for seasoning and serve.
Serve over rice and sprinkle with cilantro. Pour remaining coconut milk over dish right before serving.