Coconut Curry Chickpeas with Sweet Potatoes

I. LOVE. INDIAN. FOOD. Bottom line. In fact, so many Indian dishes are actually meat free to begin with!

Indian food always used to intimidate me because I simply didn't know what the spices and sauces were. It wasn't until I tried my first Indian dish from a local restaurant that I was HOOKED. And Andrea being Andrea I thought, I'm making it!

So here is one of my FAMILIES favorite dishes to eat. Picky husband approved!

~ I love to do my grocery shopping at a few different stores. The majority of my shopping is done at Aldi. Their prices and quality are fantastic! And you can't not love the aisle of randomness. Need a new laundry basket? Barbie doll? Exercise bike? Any-who, I also go to Trader Joes and Wegmans, which is our local grocery store. And of course the random Target and Walmart run. So you will see a variety of different brands in my posts.

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Ingredients:

- 3 sweet potatoes peeled and cubed

- 1/4 onion diced

- 3 cloves of garlic peeled and pressed

- 2 carrots peeled and diced

- 1 can of chickpeas drained and rinsed

- 1 28 oz can of diced tomatoes

- I can of coconut milk

- a handful of spinach

- 1/2 tsp turmeric

- 3 tsp ginger

- 1 tsp cumin

- 1/2 - 1 tsp curry (depending on how much you like)

- 1/4 tsp paprika

- 1 cup basmati rice (or substitute white rice)

*basmati has an amazing texture and makes the dish more authentic.*

How to:

1. Saute' the onion and garlic for a few minutes until they become fragrant

2. Add chopped carrots, cook for 3-5 minutes

3. Add the spices and blend for about a minute

4. Add the chopped sweet potatoes, canned tomatoes, coconut milk and chickpeas

5. Bring to a low simmer

6. While the veggies are cooking, prepare rice according to the package instructions

7. After the veggies are cooked through (able to pierce with a fork), remove from heat and add spinach.

8. For serving, add rice into a bowl and top with the sweet potato mixture and drizzle extra sauce over.

9. SCARF THAT FOOD!

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