African Curried Coconut Stew Recipe
This was yummy!!! Feel free to customize it how you like…add more pepper, other veggies, etc. The original recipe didn’t have sweet potatoes and actually had veggie stock to make it a soup. I changed it up and the result was awesome =) Enjoy!
Ingredients:
2 tbs. coconut or olive oil1 onion, chopped
1 red bell pepper, chopped
1 large sweet potato, diced
1 jalapeño chili, seeded and finely chopped
2 large cloves garlic, finely chopped
1 15 oz can chickpeas
1 15 oz can fire roasted tomatoes
1 tsp curry powder
1/2 tsp salt
black pepper, to taste
1 14 oz can light coconut milk
cooked brown rice
Instructions:
In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the chickpeas, tomatoes, sweet potato, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Check to make sure the sweet potato is fork tender but not TOO soft. Add the remaining ingredients and cook, stirring occasionally, until heated through. Serve warm over rice.
