Marlene's Natural Foods & Deli

Hearty Sweet Potato and Chickpea Curry

Dinner, Stew, Curry

Ingredients

1⁄4 cup olive oil
1 cup chopped onions
2 Tbl grated ginger
5 cloves garlic, finely chopped
1 tsp ground coriander
1 tsp ground turmeric
1 tsp salt
½ tsp ground cumin
½ tsp pepper
1⁄4 tsp cayenne pepper
2 cans (15 oz each) chickpeas, drained, rinsed
2 cans (14 oz) unsweetened coconut milk
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 lb sweet potatoes, cut into 1-inch pieces (about 3 cups)
1 bag (5 oz) baby spinach
½ cup fresh mint leaves, chopped
½ cup fresh cilantro leaves, chopped
½ cup chopped roasted cashews
2 red Fresno or jalapeño chiles, thinly sliced (optional)

Directions

In 5-quart Dutch oven or heavy pot, heat oil over medium-high heat. Add onions, ginger and garlic.
Cook 4 to 5 minutes, stirring frequently, until softened and beginning to brown. Add coriander, turmeric, salt, cumin, pepper and cayenne. Cook and stir 30 seconds. Add chickpeas; cook and stir 5 to 6 minutes or until chickpeas begin to brown. Add coconut milk, tomatoes and sweet potatoes; heat to boiling. Reduce heat to medium-low; cover and simmer 25 to 30 minutes, stirring occasionally, until sweet potatoes are tender. Add spinach; stir 1 to 2 minutes or until wilted.
Divide among serving bowls; garnish with mint, cilantro, cashews and chiles.

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