Sometimes I get a hankering for things that I really can’t have. Like chili, for example. And then I have to see if I can make it safe for my consumption.

That’s what happened with this curry.

Actually, the curry was the result of a hankering for Brown Coconut Rice. And since there really is only one thing to pair it with {curry}, it had to be done.

It turned out great. Except for the fact that it could have used a tad more salt. Or flavor. We couldn’t really decide what was missing. Maybe you know. And would be willing to share.

Sweet Potato Chickpea Curry

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbs grated ginger
• 2-3 cloves garlic, minced
• 1 onion, chopped
• 2 tbs nightshade free curry powder {see below}
• 1 can chickpeas, drained and rinsed
• 1 can full fat coconut milk
• 1 cup water
• salt and pepper to taste
• brown coconut rice or plain brown rice, cooked

Curry Powder

• 2 tbs cumin
• 2 tbs coriander
• 2 tsp tumeric
• 1/2 tsp black pepper
• 1/2 tsp ground mustard seed {or coleman’s mustard powder}

Directions:

1. Combine all ingredients for curry powder, mix together, and set aside.
2. In a heavy saucepan, heat the oil over medium heat.
3. Add sweet potatoes and cook for about 5 minutes.
4. Add the onion, garlic, and ginger.  Cook for another 5 minutes until onions are softened.
5. Add the curry powder and stir for 30 seconds.
6. Add salt and pepper {don’t be afraid to be a little heavy handed}.
7. Add chickpeas, coconut milk, and water to the pan.  Increase the heat and bring to a boil.
8. As soon as it starts boiling, reduce the heat to medium-low and simmer until the sweet potato is tender.  About 15 minutes.
9. Serve over brown {coconut} rice.

For your reference:
This recipe is vegetarian and vegan. It is also nightshade free, dairy free, gluten free, wheat free, soy free, egg free, cinnamon free, and contains no MSG.

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