Spicy West African Kale, Sweet Potato, and Chickpea Curry
Course: Main Courses
Cuisine: African
Keyword: vegan
Ingredients
2cupscooked chickpeas
1cuppre-baked sweet potatoes
1/2cuponionscoarsely chopped
Approximately 2 TB Pilau Masalato make, combine in coffee grinder: 1 TB cumin seeds, ½ TB black pepper, ½ TB cardamom, ½ TB cloves, ½ cinnamon stick
2tablespoonscurry powder
1/2tablespooncoriander
1teaspoonturmeric powderor fresh
6clovesgarlic
1 14-ouncecan diced fire roasted tomatoesor 3 large tomatoes cooked with hot pepper flakes, black salt, and mesquite flavoring instead for WFPB
1cuppacked chopped kale
2-3cupswater
Salt and pepper to taste
Instructions
Heat large skillet to prevent sticking and saute onions for 2-3 minutes. Add in all dried spices and cook for about 2 more minutes. Add water as needed to prevent sticking.
Add tomatoes, stir, and cook for 4-5 minutes.
Add diced, pre-baked sweet potatoes and chickpeas, and remaining water. Mix until well coated with spice mixture.
Add kale in at the last minute to keep fresh. Just cook long enough to absorb seasoning but not get wilted.