Insanely Quick Creamy Chickpea/Coconut Curry
1 onion, diced
4 cloves garlic, minced
1 red pepper, chopped
1 carrot, chopped
1 tablespoon olive oil
handful cherry tomatoes, or 1 medium tomato, chopped
2 cups chickpeas, drained
1 baked/cooked sweet potato
1 (15 ounce) can coconut milk
1 to 3 tablespoons hot curry powder
1 tablespoon turmeric
1 large bunch cilantro, chopped
1 to 2 teaspoons sea salt
black pepper and salt, to taste
1. Sauté the onion, garlic, red pepper, and carrot in the olive oil on medium high heat, until fragrant and onion is transparent. Add the cherry tomatoes, and cook a few minutes longer.
2. Add chickpeas, sweet potato, coconut milk, curry powder, turmeric, salt, cilantro, and black pepper.
3. Let simmer and bubble for about 10 to 15 minutes. Season with salt, and adjust to taste.
Serve over brown rice. Extremely fast, and nourishing supper! Yummy too!