Sweet Potato/Chickpea Curry

Sweet Potato/Chickpea Curry

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.

“Teriyaki” marinade sauce

“Teriyaki” marinade sauce

Makes enough to marinate about 2 small servings.

1 tbsp coconut oil
2 tsp dijon mustard
1 tbsp coconut syrup
1 tsp fresh grated ginger
1 tsp Bragg’s Liquid aminos
Whisk together all ingredients, marinate salmon for about 30  minutes.  Place salmon in to a shallow pan that has been greased with coconut oil.  Bake at 350 degrees for about 7-10 minutes, depending on the thickness.