• 2 Tbsp canola oil
• 1 small yellow onion , chopped
• 2 cloves garlic , minced
• Thumb-sized piece of fresh ginger , peeled and minced
• 1 jalapeno pepper, seeded and minced
• 1 Tbsp curry powder
• 1 large sweet potato , cut into 1/2-inch cubes
• 15-oz can chickpeas
• 15-oz can coconut milk, solid and liquid parts mixed (just shake the can)
• 1/2 cup frozen peas
• 1/2 cup canned diced tomatoes
• 1 cup water

In a heavy saucepan (Dutch oven if you have it!), heat the oil over medium-low heat.

After the pan has heated up for a few minutes, add the onion , garlic , ginger , and jalapeno.
Cook for about 5 minutes until everything is softened.

Add the curry powder and stir for 30 seconds.

Add salt and pepper (I added a lot of salt , almost a tablespoon).

Add the sweet potato , chickpeas , coconut milk, and water to the pan. Increase the heat and bring to a boil.

As soon as it starts boiling, reduce the heat to medium-low and simmer until the sweet potato is tender. It took about 15 minutes for me.

Add the peas and tomatoes; stir occasionally until they''re heated through, about 4 more minutes.
Serve over brown rice.\

by Pak101.com (few years ago!) / 1032 views