Ingredients
- 2 Sweet Potatoes peeled and chopped
- 1 White Sweet Potato peeled and chopped
- 1 Tablespoon Olive Oil
- Kosher Salt
- Pepper
- 1 Can Chickpeas Garbanzo Beans, drained and rinsed
- 1 Cup Sweet Peas
Sauce
- 3 Cloves Garlic minced
- 1 Jalapeno seeded and minced
- 1 1/2 Tablespoons Butter
- 2 Teaspoons Ground Coriander
- 1 Teaspoon Cumin
- 1 Teaspoon Garam Masala
- 1 Teaspoon Smoked Paprika
- 1/4 Teaspoon Ground Ginger
- 1/4 Teaspoon Kosher Salt
- 1 14.5 ounce Can of Tomato Sauce
- 1/2 Cup Canned Coconut Milk
- 3/4 Cup Heavy Cream
- 1/4 Cup Cilantro chopped
Instructions
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Heat the oven to 425 degrees.
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Pour the olive oil over a cookie sheet and toss the sweet potatoes.
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Top with a few pinches of kosher salt and pepper.
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Roast for 15-25 minutes, tossing halfway through, until tender and golden.
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The potatoes should be slightly dried as well, not soggy.
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The last 5 minutes add the chickpeas to heat them up.
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Set aside.
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Meanwhile, in a large skillet with high sides over medium heat, melt the butter and add the garlic and jalapeno.
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Stir for 30 seconds and then add the seasonings. I like to prep my seasonings in a bowl so I can dump them all at once.
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Cook for an additional 30-60 seconds or until fragrant. This is blooming the seasoning and bringing out more flavor.
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Add the tomato sauce and simmer for 10-15 minutes or until thick.
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Add the coconut milk and heavy cream.
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Whisk to combine and simmer for 5 minutes then add the veggies and peas and cook an additional 10 minutes.
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Serve over white rice with cilantro.
Oh Sweet Basil