Sweet Potato & Garbanzo Curry

I’ve made this many times but have never stopped to write down the recipe. It’s a good one to make for others (maybe not now per the pandemic, but save it for another rainy day) as it’s vegetarian to start with. I added chicken atop ours tonight. I know it’s kind of a cheat to add the curry powder, but I love a strong curry flavor. I left out the red pepper flakes so it wouldn’t be too spicy for my kids, but I’d recommend adjusting that to your liking, also.

SWEET POTATO & GARBANZO CURRY

INGREDIENTS:
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
1/2 teaspoon of the following spices:
Turmeric
Cumin
Coriander
Ground cloves
Pinch of cinnamon
2 tablespoons curry powder
Red pepper flakes, according to preference
Pinch of salt
1-inch piece of ginger, grated
1 15-oz can diced tomatoes
1 15-oz can garbanzo beans (I used a couple large handfuls of dried beans, soaked them, and prepped them)
1 large sweet potato, diced
1 15-oz can coconut milk
Cilantro for garnish

INSTRUCTIONS:
In a large skillet, heat the oil over medium. Add the onion and sauté for a few minutes. Next add the garlic, spices, and ginger. Stir and let the flavors marry for a few minutes. Add all remaining ingredients (except cilantro), and bring to a boil. Reduce heat and let simmer for at least 30 minutes, or until your sweet potatoes are tender. You may want to taste and adjust seasonings before pulling from heat. A little more salt or red pepper flakes may be desired. Serve over rice and top with cilantro.