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Course Dinner, Lunch, Main Courses
Cuisine Indian


  • Coconut Oil or Vegetable stock for simmering onion and garlic
  • 1 small onion chopped
  • 1 clove garlic minced
  • 2 cups Brown Basmati Rice
  • 2 cups cooked chickpeas drained - home cooked or canned
  • 1 large sweet potato chopped
  • 1 can coconut milk
  • 2 Tbsp turmeric
  • 1 1/2 teaspoons Cayenne Pepper
  • 4 Tbsp Fresh Cilantro for garnish
  • 3 Tbsp Fresh Jalapeno Pepper chopped
  • Salt and Pepper to Taste


  • Heat a large sauce pan over medium heat.
  • Peel and finely chop onion and feel and crush garlic.
  • Peel sweet potato and cut into about 3/4" (2cm) cubes, the bigger the cubes the longer they take to cook. Make sure they are no bigger than 3/4".
  • Once hot, add a splash of avo oil to the pan and then add chopped onion and garlic. Sauté until onion is translucent.
  • (If serving over freshly steamed rice, now is a good time to start preparing that)
  • Add turmeric and mix well.
  • Add coconut milk, sweet potato and chickpeas and stir well. Make sure all sweet potato cubes are well submerged in liquid so they cook fast.
  • Bring to the boil and once boiling reduce heat to constant simmer (medium low).
  • Let simmer uncovered until sweet potato is cooked through and sauce has thickened (20-30 minutes), stirring mid through and making sure again all sweet potato pieces are submerged in liquid at all times.
  • Add salt and pepper to taste and then serve over steamed brown Basmati rice. Garnish with freshly chopped Jalapeño peppers and Cilantro.
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