An adapted version of a recipe from:
Williams/Sonoma “Foods Made Fast: Vegetarianism” cookbook, Oxmoor House Publishers. (no date)
2 tbsp coconut oil
1 medium Vidalia onion
2 garlic cloves, minced
1 tbsp grated ginger
Thai or Jalapeno chile (optional)
1 tbsp curry powder
Sea salt, fresh ground pepper
1 large sweet potato
1 can chickpeas/garbanzo beans
1 can coconut milk
1/2 cup frozen peas
Steamed brown rice
1. Make the curry base – Heat oil in a wok or large sauce pan. Cook onion, garlic, ginger, and chile until transluscent (about 4 min). Stir in curry powder and cook for about 30 seconds, stirring constantly. Season with sea salt and pepper.
2. Cook vegetables – Add sweet potato, chickpeas, coconut milk, and 1 cup water to the sauce pan. Bring to a boil and simmer, uncovered, until sweet potato is tender (about 10 min). Turn off heat, add peas and let sit for about 3 minutes, or until peas are throughly warmed.
Serve over brown rice if desired.