Vegan Sweet Potato and Chickpea Curry

feedod.net

Sheri Tweedt

2 tablespoons coconut oil

1 onion, diced

3 cloves garlic, minced

1 tablespoon grated ginger

2 teaspoons curry powder

1 teaspoon ground cumin

½ teaspoon ground turmeric

¼ teaspoon cayenne pepper (optional, for heat)

2 medium sweet potatoes, peeled and cubed

1 can (14 ounces) chickpeas, drained and rinsed

1 can (14 ounces) diced tomatoes

1 can (14 ounces) coconut milk

1 cup vegetable broth

Salt and pepper, to taste

Fresh cilantro, for garnish

Directions at feedod.net

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