Chickpea and Sweet Potato Curry

Ingredients

• •2 tablespoons coconut oil
• •1 large onion, diced
• •3 cloves garlic, minced
• •1 tablespoon fresh ginger, grated
• •2 tablespoons curry powder
• •1 can (14 oz) diced tomatoes
• •1 can (14 oz) coconut milk
• •1 can (15 oz) chickpeas, drained and rinsed
• •2 medium sweet potatoes, cubed
• •1 cup vegetable broth (gluten-free)
• •1 teaspoon salt
• •2 tablespoons fresh cilantro, chopped

Directions

1. 1Heat coconut oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until softened.
2. 2Stir in minced garlic, ginger, and curry powder, cooking for 1 minute until fragrant.
3. 3Add diced tomatoes, coconut milk, and vegetable broth. Bring to a simmer.
4. 4Add cubed sweet potatoes and chickpeas. Simmer for 20 minutes until sweet potatoes are tender.
5. 5Season with salt to taste. Garnish with fresh cilantro and serve over rice.

💡 Sweet potatoes and chickpeas cook at different speeds. Start the potato cubes first, then add chickpeas once the curry base is developed.

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