Quick 30 min Curry

Now that it is getting cooler in Florida it is time to make some warm meals to eat for days & extra to freeze. Joey loves sweet potatoes so I wanted to make a sweet potatoe curry with baked chick pea's.

This is a pretty quick curry to make because I don't cook it in the crock pot. Total time to cook this is about 30 minutes for everything!

WHAT YOU WILL NEED:

1 large can of sweet potatoes

2 raw sweet potatoes

1 can of chickpeas

1 can coconut milk

1 large onion

1 can of mushrooms

1 cup califlower

2 tbsp minced garlic ( I go heavy on the garlic)

SEASONING:

Chiptole Chili Powder

Curry Powder

Onion Powder

Cummin

Paprika

Pepper

Salt

LETS GET STARTED:

/Preheat oven at 400

/In a mixing bowl add 1 tbsp olive oil, chiptole chili powder, curry, paprika, salt, and pepper and mix well (use as much season as you prefer)

/Place chickpeas on a nonstick baking sheet or spray your baking sheet then place chickpeas down

/Cook for 20 minutes while other food is being made

/Boil your rice (we use jasmine rice because it taste amazing and is faster to cook)

/In a medium size pan add olive oil with a little water, minced garlic, onions, can of mushrooms (or fresh mushrooms if you have them) and califlower place lid on top and let simmer on medium for 10 minutes

/Cut up your sweet potatoes in little dices

/ In a large bowl place on burner medium heat add your sweet potatoes let them cook for 5 minutes then add your pan of vegetables let cook for another 5 minutes with lid on

/Add 1 can of coconut milk and all of your seasonings mix mix mix mix and mix some more

/Turn down burner to low place lid on top and cook for 10 more minutes

/ Take chickpeas out of the oven /Serve rice in bowl , place your curry on top, add chickpeas and DIVE IN!

I love the sweet taste of potatoes and coconut milk it really turns down the heat of all the spices and makes it nice and creamy. We will eat this for lunch and dinner for a good three days and freeze the left overs for next months :)

ENJOY!!!