A rich and flavorful stew featuring the earthy sweetness of sweet potatoes and the creaminess of coconut milk, infused with aromatic curry spices.
Ingredients: 1 can 400ml coconut milk. 2 cups diced sweet potatoes. 1 can 400g chickpeas, drained and rinsed. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon curry powder. 1 teaspoon ground turmeric. 1 teaspoon ground cumin. 1 teaspoon ground coriander. Salt and pepper to taste. 2 tablespoons coconut oil. 2 cups vegetable broth. Fresh cilantro for garnish.
Instructions: Put coconut oil in a big pot and heat it over medium-low heat. Add the minced garlic and diced onion and saut until the onion turns clear. Put in the coriander, cumin, turmeric, and curry powder. Stir for one to two minutes, or until it smells good. Toss the diced sweet potatoes and chickpeas with the spices after adding them. Turn the heat up to low and add the vegetable broth and coconut milk. For 20 to 25 minutes, or until the sweet potatoes are soft, cover and cook. Add pepper and salt to taste. Serve hot with fresh cilantro on top. Have fun!
Prep Time: 15 minutes
Cook Time: 25 minutes
Low Carb Believer
