Sweet Potato Curry

• servings: 4 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

2 pounds sweet potatoes (peeled and cut into large bite-size chunks)

1½ tablespoons olive oil

1 onion (chopped)

3 cloves garlic (grated)

1 teaspoon ginger (grated)

2 teaspoons curry powder

2 teaspoons coriander

1 teaspoon cumin

1 teaspoon turmeric

¼ teaspoon red pepper flakes

2 cups vegetable broth

1 can (14 ounces) coconut milk

1 can (15 ounces) crushed tomatoes

1 can (15 ounces) chickpeas (or 1½ cups cooked chickpeas)

1 teaspoon salt

⅛ teaspoon black pepper

1 teaspoon garam masala (optional)

4 wedges lemon (or lime)

1 handful fresh cilantro

1 to 2 cups basmati rice (or naan bread)

4 tablespoons plain or greek yogurt

Directions

make flavor base

MAKE FLAVOR BASE: Peel and cut 2 pounds sweet potatoes in large bite-size chunks. Heat 1½ tablespoons olive oil in a Dutch oven and sauté 1 onion (chopped) for 4 minutes.Add 3 cloves garlic, 1 teaspoon ginger (both grated), 2 teaspoons curry powder, 2 teaspoons coriander, 1 teaspoon cumin, 1 teaspoon turmeric, and ¼ teaspoon red pepper flakes.Sauté one more minute or until fragrant. Add 2 tablespoons of water if the pan dries.

simmer until tender

SIMMER UNTIL TENDER: Add 2 cups vegetable broth, diced sweet potatoes, 1 can (14 ounces) coconut milk, 1 can (15 ounces) crushed tomatoes, and 1 can (15 ounces) chickpeas.Season with 1 teaspoon salt and ⅛ teaspoon black pepper and simmer for 30 minutes or until the sweet potatoes are tender.

serving suggestions

SERVING SUGGESTIONS: Turn the heat of and stir in 1 teaspoon garam masala.Let cool down 5 minutes to allow the flavors to meld. Taste and adjust for salt before serving with rice or naan.Top with a squeeze of lemon juice, fresh cilantro, and a dollop of yogurt. Easy right?

Nutrition

• Serving Size: 1 of 4
• Calories: 480 kcal
• Total Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Sodium: 738 mg
• Total Carbohydrate: 78 g
• Dietary Fiber: 14 g
• Total Sugars: 18 g
• Protein: 11 g