Sweet Potato with Vegetable Curry



4 medium sweet potatoes

2 cups of chopped broccoli

2 cups of baby bella mushrooms

1 medium eggplant

1 medium yellow onion

2 cloves of garlic

1 cup frozen peas

1 (16oz can) chickpeas

1 can coconut milk

2 tablespoons: curry powder, paprika

1 tablespoon: minced fresh ginger, cumin, onion powder, garlic powder, turmeric

Sea salt and ground black pepper (to taste)


*Early preparation: Clean then place sweet potatoes into a crock pot on slow cook for 4 hours

Wash and chop veggies into small pieces, peel skin from eggplant

Put 1 cup of water in a large saucepan, set temperature to high

Once it boils, add all of the spices along with chopped onion and garlic

Then slowly add all the vegetables starting with the eggplant

Stir in can of chickpeas (drained) and coconut milk

Cover and drop temperature to medium and cook for 10-15 minutes, depending on how you prefer your vegetables

Serving size: 4 – 6






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