I love love love sweet potatoes. And chickpeas…curry. And COCONUT anything.
Sharing a delicious recipe(s)…
courtesy of the Domestic Geek
1 tbsp coconut oil
1 yellow onion, finely diced
2 cloves garlic, minced
1 tsp fresh ginger, grated
1-2 tbsp curry powder
1 tbsp tomato paste
1 can light coconut milk
2 cups vegetable broth
1 head cauliflower, cut into florets
1 large sweet potato, peeled and diced
2 carrots, chopped
1 can chickpeas, rinsed and drained
4 cups baby kale or baby spinach
In a large pot melt coconut oil over medium-high heat. Add onion and sauté for 3 minutes or until soened.Add garlic and ginger and sauté for another 30 seconds. Add curry powder and tomatoe paste, stirring well, and sauté for another 30 seconds. Add coconut milk, vegetable broth, cauliflower, carrots, sweet potatoes and chickpeas. Bring mixture to a boil, then reduce heat to low, cover and simmer until veggies are cooked through; between 20-25 minutes. In the last five minutes of cooking, add spinach, replace lid and cook until spinach is completely wilted.
Store in the refrigerator for 4-5 days or in the freezer for up to six months.