Sweet Potato Curry

• 2 tablespoons olive oil
• 4 celery ribs (including tops), chopped
• 2 medium onions, chopped
• 2 large sweet potatoes (about 1-1/2 pounds), cut into 1-inch cubes
• 3 garlic cloves, minced
• 3 teaspoons curry powder
• 1-1/2 teaspoons chili powder
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 1 can (13.66 ounces) light coconut milk
• 1 cup vegetable broth
• 2 cups cut fresh green beans
• 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
• Hot cooked rice

1. In a 6-qt. stockpot, heat oil over medium-high heat; saute celery and onions until tender, 3-5 minutes. Stir in sweet potatoes, garlic, seasonings, coconut milk and broth; bring to a boil. Reduce heat; simmer, uncovered, just until potatoes are tender, 15-20 minutes, stirring occasionally.
2. Stir in green beans and chickpeas; cook, uncovered, until green beans are tender, about 5 minutes, stirring occasionally. Serve with rice.

olive oil, celery, onions, sweet potatoes, garlic, curry powder, chili powder, ground cumin, salt, red pepper, light coconut milk, vegetable broth, green beans, chickpeas, rice

Taken from www.tasteofhome.com/recipes/sweet-potato-curry/ (may not work)