Sweet Potato Curry

The sweet potatoes in this recipe are rich in different nutrients including vitamin A, vitamin C, vitamin E, biotin, manganese, iron, copper, folic acid and dietary fiber. They are also a great source of folic acid – that all important nutrient for those of us who are pregnant or are looking to become pregnant. They also help with keeping your blood pressure regulated – an issue that many pregnant women have as they are now pumping blood for two!

2 TSP Olive Oil
1 cup chopped Onion
1/2 Green Pepper diced
1 TBSP minced garlic
2 large Sweet potatoes cubed
1 head of cauliflower broken into small florets
1 1/2 cups chickpeas
3 cups Vegetable Broth
1 can diced tomatoes, drained
1 TBSP lemon juice
1 TSP each ground cumin, curry powder, ground coriander, and chili powder
2 TSP grated fresh ginger
1/4 cup Raisins
2 TBSP Peanut butter

Heat olive oil in a large pan. Add onion, green pepper and garlic. Cook until vegetables begin to soften about 3 minutes.

Add all remaining ingredients except raisins and peanut butter. Bring to a boil, reduce heat and simmer for 20 minutes.

Stir in raisins and peanut butter. Mix well and simmer for 5 more minutes. Serve hot over rice.


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