| 12 | 40 | 282 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 8 |
| 3 tbsp | Coconut oil (or extra virgin olive oil) |
| 2 tbsp | Curry powder |
| 1 tsp | Curry powder |
| 1 medium | White onion (diced) |
| 1 tsp | Sea Salt |
| 3 large potato | Sweet potato (diced - about 3 1/2 cups) |
| 2 potato large | White potato (diced - about 2 cups) |
| 1 can (15oz) | Chickpeas, canned, drained (unsalted, drained and rinsed) |
| 1 dash | Cayenne pepper |
| 1/4 cup | Raisins, seedless (sultana) |
| 1 can(s) (15oz) | Coconut milk, sweetened |
| 1 cup | Water |
1. In a large pot, combine oil and 2 Tbsp. of the curry powder at a medium heat and cook until fragrant.
2. Add onions and sauté for about 1 minute.
3. Stir in sweet and white potatoes, chickpeas, raisins, cayenne and 1 tsp. of the salt. Sauté for another 2 minutes.
4. Add coconut milk, water and remaining 1 tsp. of curry powder. Bring to a boil, then reduce to a medium heat and continue cooking, covered, stirring occasionally to release starches from the potatoes and thicken the curry.
5. When potatoes are cooked and curry has thickened (20-25 minutes), remove from heat and let stand, covered, for 10 minutes.
6. Add more salt and cayenne to taste and serve.
Chickpeas
are a great source of protein for vegetarians!
| Fruit | 0.1 |
| Meat Alternative | 0.3 |
| Vegetables | 2.5 |
