Chickpea & Sweet Potato Curry

• 1 whole Sweet Potato, Peeled And Chopped
• 1 whole White Onion, Finely Chopped
• 3 cloves Garlic, Minced
• 1 whole Red Chili, Minced
• 1 Tablespoon Ginger, Minced
• 1 Tablespoon Olive Oil Or Coconut Oil
• 1 Tablespoon White Mustard Seeds
• 2 Tablespoons Garam Masala
• 1 Tablespoon Curry Powder
• 1 can (400g Can) Chickpeas, Drained And Rinsed
• 1 can (400g Can) Diced Tomatoes
• 3/4 cups Boiling Water
• 1 Tablespoon Coriander To Garnish

1. 1.
2. Add peeled and chopped sweet potato into a pot of boiling water and cook for 10 minutes or until soft.
3. Then drain off the water and set potatoes aside.
4. 2.
5. Add diced onion, garlic, chili pepper and ginger into a large saute pan and fry on a low heat in the olive or coconut oil for around 10 minutes until onion begins to turn translucent.
6. 3.
7. Add spices into the onion mixture and cook for a few minutes to coat the veggies in the dry spice mixture.
8. 4.
9. Add chickpeas, tomatoes, boiling water and sweet potatoes into the pan with the onions, stir well and let simmer for around 15 minutes
10. 5.
11. Garnish with fresh coriander.

sweet potato, white onion, garlic, red chili, ginger, olive oil, white mustard seeds, garam masala, curry, chickpeas, tomatoes, boiling water, coriander

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/chickpea-sweet-potato-curry/ (may not work)