- 15 ounces garbanzo beans (drained & rinsed)
- 1/2 cup light coconut milk
- 2 sweet potatoes (medium, peeled & diced)
- 1 onion (medium, diced)
- 2 garlic cloves (minced)
- 1/2 teaspoon ghee
- 1 tablespoon curry powder
- 1 1/2 teaspoons ginger
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1 teaspoon red pepper flakes
- 1/2 pint cherry tomatoes (sliced)
- 1/2 cup frozen peas
|Calories560Calories from Fat140|
|% DAILY VALUE|
|Calories from Fat140|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Jennifer Welsh 5 days ago
Super simple, but even on high for 3 hours, the sweet potatoes were still hard. Cooked overnight and nixed the peas, instead adding extra tomatoes - I did a blend of different cherry, grape, and roma tomatoes.
Ransom 13 days ago
Turned out fantastic. Instead of red pepper flake I used Cyann powder, perfect tang to the dish.
Christina Slobodian 3 months ago
a little spicy but delicious!
Andrew Buczkowski 3 months ago
It was ok, a bit bland. We were trying to put our finger on was missing but just couldn’t figure it out. A bit of salt helped, but still not quite there. May try again and roast the veggies first and just simmer to give it some more umami.
Erin M. a year ago
I tried it, and liked it. But I feel I'd make some adjustments. Maybe it's because I always have Curry with rice, but I feel it needs more liquid. A pinch of salt would have helped too. A note for people on the pepper flakes. I'd personally suggest only using a portion, unless you know your curry has no kick to it as it is. I like spicy, but if I'd used the full amount with the curry I used, I'd be spitting fire. I will be making this again.
Evonne Lindow a year ago
Flavors blended perfectly can’t wait to make it again