1 tablespoons olive oil 1/2 medium yellow onion, diced 2 cloves garlic, minced 2 teaspoons curry powder 3/4 teaspoons paprika Salt and pepper to taste 1 teaspoons turmeric powder 1 lb sweet potato, peeled and cubed 5 oz chickpeas 1/2 cup vegetable broth 1/2 tablespoon lemon juice 5 oz diced tomato 5 oz coconut milk fresh cilantro, chopped
INSTRUCTIONS:
1. Heat the oil in a large pot over medium heat and sauté the garlic and onion. 2. Add the curry powder, paprika, ginger, salt, and pepper. Stir and cook until the spices are fragrant. 3. Mix in the sweet potatoes until it is well-coated in spices. 4. Add the chickpeas, vegetable broth, lemon juice, and tomatoes. 5. Then pour in the coconut milk and let it simmer. 6. When the potatoes are tender enough, serve with cooked rice and garnish with fresh cilantro. 7. Serve and enjoy!
