Sweet Potato, Chickpea and Tofu Curry


Olive Oil

1 large onion, diced

2 cloves garlic, chopped

3 tsp curry powder

1 tsp garam masala

2 large sweet potatoes, diced

2 large carrots, diced

1 can chickpeas, drained and rinsed

1 can coconut milk

1 block extra firm tofu, cut into cubes

1 cup frozen peas, thawed


salt and pepper

Saute onion and garlic in olive oil for 3-5 minutes.  Add curry powder and garam masala and cook until fragrant.  Add sweet potatoes, chickpeas, coconut milk and enough water to cover the vegetables.  Bring mixture to a boil, lower heat to a simmer and cook until the sweet potatoes are soft, 15-20 minutes.  Add peas and tofu and cook 5 minutes longer to warm through.  Serve over rice or with naan.



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