Packed with protein and flavor, this dish is perfect to prepare during a busy week with minimal time for cooking!
Prep time: 15 minutes
Cook time: 40 minutes
Ingredients
- 2 tablespoons olive oil
- 1/2 onion, finely diced
- 1/2 bell pepper, seeded and diced
- 1 clove garlic, minced
- 2 teaspoons ginger, peeled and grated
- 2 teaspoons curry powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly grounded black pepper
- 1 plum tomato, small diced
- Half of 13- to 15-ounce can coconut milk
- One 15-ounce can chickpeas, drained and rinsed
- 1 large sweet potato, peeled, cut into 1/2 inch cubes
- 1 cup cooked long grain white rice for serving
- 1/4 cup roasted and salted cashews, for garnish
- Heat the olive oil in a large sauté pan over medium-high heat
- Add the onion, bell pepper, garlic, and ginger
- Cook until the onion is tender, 4-5 minutes
- Add the curry powder, salt, and pepper and cook an additional minute
- Add the tomato and coconut milk, mix to combine
- Add the chickpeas and sweet potatoes
- Bring to a boil then lower the heat to a simmer
- Cover and cook until the sweet pototates are tender, 25-30 minutes
Serve over white rice and garnish with cashews and enjoy!
