Chickpea Sweet Potato Coconut Curry (makes 4 generous servings)
1 sweet potato, cut into 1 1/2 inch cubes
1 onion, diced
1 tbs coconut oil, olive oil, or ghee
1 clove garlic, chopped
1 can organic coconut milk
1-2 tablespoons Indian curry powder
1 tablespoon tomato paste
1 tsp sea salt, or more to taste
1 1/2 cups cooked chickpeas
3 cups chopped kale
Fresh cilantro for topping
1. Put potato cubes into a vegetable steamer basket and steam for about 7 minutes, or until they are just tender. Remove from steamer and set aside.
2. In a large saucepan or deep skillet on medium heat, saute onion in oil until softened. Add garlic and then the coconut milk. Add curry powder, tomato paste, and salt and stir well until combined.
3. Then, add cooked chickpeas and the cooked sweet potatoes and simmer for about five minutes. Add salt if you think it needs it.
4. Finally, reduce heat to low and add chopped kale. Stir until the kale begins to wilt. Serve sprinkled with fresh cilantro and over brown rice or just by itself.
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