Sweet Potato Curry with Chickpeas & Greens
Ingredients
-
2 cups water
-
2 tablespoons coconut oil
-
1 onion, thinly sliced
-
2 tbsp garlic powder
-
1½ teaspoons curry powder
-
1 large bunch greens
-
1 cup zucchini, chopped
-
1 (15-ounce) can chickpeas, rinsed and drained
-
1 can full fat coconut milk
-
½ cup slivered almonds
-
4 roasted sweet potato halves, cut into ½-inch pieces (roast ahead of time)
-
1 tablespoon fresh lime juice,
-
½ cup chopped fresh cilantro, optional
Directions
-
Warm a large Dutch oven or pot over medium-high heat and add the oil. Add the onion and cook, stirring occasionally, about 5 minutes. Add spices and stir well.
-
Add the greens to the pot and combine well. Add the chickpeas, coconut milk, 2 cups water, and the sea salt. Cover for about 8-10 minutes.
-
Add the sweet potatoes to the pot and cook for a minute or two—just enough to warm. Stir in the lime juice and cilantro and taste for seasoning
-
Serve warm and top almonds and cilantro