Sweet Potato Chickpea Curry

• Vegan
• Gluten free

• Produce

  • 1 can Chickpeas
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 2/3 cup Peas, frozen
  • 1 Sweet onion
  • 2 Sweet potatoes, large

• Canned Goods

  • 1 can Coconut milk, full-fat
  • 1/2 cup Coconut milk, unsweetened

• Pasta & Grains

  • 1 Basmati rice prepared according to package directions

• Baking & Spices

  • 2 tbsp Curry powder
  • 1 tsp Garam masala
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

Found on theprettybee.com

Description

Ingredients

• 1 sweet onion, chopped
• 1 Tablespoon olive oil
• 2 large sweet potatoes, peeled and cut into small cubes
• 2 Tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon garam masala
• 1 teaspoon salt
• 1 can full fat coconut milk
• ½ cup unsweetened coconut milk (I used SO Delicious brand)
• 1 can chickpeas, rinsed and drained
• ⅔ cup frozen peas
• Basmati rice prepared according to package directions

Directions

• Place the olive oil, chopped onion, and spices in a large skillet, and cook over medium heat until the onion is soft, about 7 minutes.
• Add the diced sweet potatoes, full fat coconut milk, and unsweetened coconut milk and raise the heat to just above medium. Simmer for about 15 minutes until the sweet potatoes are tender.
• Add the chickpeas and stir. Cook for a few more minutes, then add the peas. Continue to cook until the peas are cooked through but still bright green.
• Season with more salt if desired. Serve over Basmati rice.