Ingredients:
- 1 tablespoon vegetable oil (more if needed)
- 2-3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 small sweet potato, cubed into 1/2″ pieces
- 1 cup frozen green peas, thawed
- 1/2 cup red bell pepper, sliced into thin strips
- 1 can chickpeas, drained and rinsed
- 1 heaping tablespoon good quality curry powder
- Shakes of the following spices: cumin, cinnamon, cayenne, coriander (all to taste)
- 1 can coconut milk
- Salt, to taste
Instructions:
- Heat the oil in a large skillet over medium-high heat
- Add the garlic and ginger and saute for a few minutes
- Add the sweet potato and stir to mix with the garlic and ginger
- Cover the skillet and cook until the sweet potato is tender, about 10 minutes (if the skillet seems to dry, you can add additional oil, or a few teaspoons of water to help keep stuff from sticking)
- Add the bell pepper and chickpeas and saute an additional 5 minutes or so
- Scoot all the veggies to one side of the skillet with a spatula and add the curry powder and spices
- Allow the spices to toast in the skillet for about a minute
- Stir everything together
- Pour in the coconut milk and stir to blend well
- Stir in the peas
- Allow the curry mixture to simmer in the skillet for at least 15 minutes, stirring occasionally (you want the coconut milk to thicken and the spices to mingle)
- Remove from heat and add salt to taste
- Serve over brown rice, quinoa, or any grain of your choice
This tastes wonderful the next day!!
*Optional add-ins: kale, pineapple chunks, broccoli, or any veggies you enjoy!*
Recipe courtesy of Amy Gedgaudas
