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Directions
- Place a large saucepan over medium heat. Stir in it 1/4 C. of water with the garlic and
onion. - Put on the lid and cook them for 14 min over low heat while adding water if needed
- Add the turmeric, cinnamon, curry, cumin, nutmeg, red pepper flakes, salt and pepper. Cook
them for 4 min while stirring. - Combine in the sweet potatoes, bell pepper, eggplant and broth. Turn the heat to medium
and cook them until they starts boiling. - Lower the heat and put on the lid. Let the stew for 6 min.
- Stir in the garbanzo beans and tomatoes. Put on the lid and cook the stew for 1 h. serves
it warm. - Enjoy.
Sweet Potato and Veggies Curry
Prep Time: 20 mins
Total Time: 1 hr 50 mins
Ingredients
1 large onion, chopped into 1/2 inch
dice
3 garlic cloves, minced
1 1/2 tsp turmeric
1 tsp cinnamon
3/4 tsp curry powder
3/4 tsp ground cumin
1/4 tsp ground nutmeg
1/4 tsp crushed red pepper flakes
3/4 tsp salt
3/4 tsp fresh ground black pepper
3 -4 sweet potatoes, peeled and
chopped into 1 inch cubes (3 1/2 lb)
Servings per Recipe: 10
Calories 132.0
Fat 1.0g
Cholesterol 0.0mg
Sodium 346.2mg
Carbohydrates 27.8g
Protein 4.6g
1 large red bell pepper, seeded and
chopped into 1 inch pieces
1 eggplant, peeled and chopped into 1
inch cubes
3/4 C. vegetable broth or 3/4 C. chicken
broth
2 C. canned chickpeas, also known as
garbanzo beans, drained
1 (28 oz) cans diced tomatoes, undrained
Chopped fresh cilantro leaves (to garnish)
Sweet Potato and Veggies Curry