Make Chickpea Sweet Potato Curry

Chickpea Sweet Potato Curry

Ingredients:

- 2 tablespoons olive oil
- 1 red onion, diced
- 2 cloves garlic, minced
- 1 eggplant, diced
- 2 sweet potatoes, peeled and diced
- 1/2 cup red lentils
- 1 can chickpeas, drained and rinsed
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 2 cups vegetable broth
- 1/4 cup nutritional yeast
- 1/4 cup cashews, chopped

Instructions:

1. Heat the olive oil in a large pot over medium heat.

2. Add the red onion and garlic and sauté for 3-4 minutes, stirring occasionally.

3. Add the eggplant, sweet potatoes, red lentils, chickpeas, curry powder, cumin, turmeric, cinnamon, cardamom, coriander, ginger, nutmeg, black pepper, and sea salt. Stir to combine.

4. Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.

5. Add the nutritional yeast and cashews and stir to combine. Simmer for an additional 5 minutes.

6. Serve the curry over cooked rice or quinoa. Enjoy!