Sweet Potato and Chickpea Coconut Curry

• 2 Tablespoons Coconut Oil
• 4 Sweet Potatoes, Peeled And Cubed 1/2-inch Size
• 1 Yellow Onion, Diced
• 4 Tablespoons Curry Paste (mild Or Hot, Completely Up To You!)
• 1 teaspoon Turmeric
• 15 ounces, fluid Chickpeas, Drained.
• 15 ounces, fluid Canned Tomatoes (with Liquid)
• 1- 3/4 cup Coconut Milk
• 1/4 cups Cold Milk
• 2 Tablespoons Cornstarch
• 1/2 cups Toasted Cashews, Divided
• 3 Tablespoons Chopped Fresh Parsley Or Cilantro

1. In a large cooking pot, heat the coconut oil over moderate heat.
2. Add the sweet potatoes and onions, and cook, stirring every so often, for 5 minutes or until softened.
3. Add the curry paste and turmeric.
4. Stir to coat the veggies and cook for another minute.
5. Add the chickpeas, tomatoes with liquid, and coconut milk.
6. Bring to a boil.
7. Reduce heat and allow to simmer for about 10 minutes or until sauce has thickened slightly.
8. At this point, if youd like a thicker curry, do the following: mix 1/4 cup of cold milk and 2 tablespoons of corn starch until powder dissolves.
9. Gradually stir the mixture into the curry.
10. Mix well as the curry thickens.
11. Cover and simmer for another 10 minutes, or until the potatoes tender.
12. Add half of the cashews and stir to mix them in.
13. Upon serving, garnish with parsley or cilantro and the remaining cashews.
14. Serve with warm naan bread, pitas, or rice.
15. Note: This recipe will serve approximately 8 people as a side or 4 people as a main dish.

coconut oil, sweet potatoes, yellow onion, curry, turmeric, fluid chickpeas, tomatoes, coconut milk, milk, cornstarch, cashews, fresh parsley

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