2 cups DICED WHITE POTATOES (2 LARGE WHITE POTATOES)
1, 14 oz. can UNSALTED CHICKPEAS, DRAINED AND RINSED
1/8 tsp. CAYENNE PEPPER
1/4 cup RAISINS
1, 14 oz. can UNSWEETENED COCONUT MILK
1 cup WATER
Sweet Potato and Chickpea Curry Directions
Procedure:
In a large pot, combine oil and 2 Tbsp. of the curry powder at a medium heat and cook until fragrant.
Add onions and sauté for about 1 minute.
Stir in sweet and white potatoes, chickpeas, raisins, cayenne and 1 tsp. of the salt. Sauté for another 2 minutes.
Add coconut milk, water and remaining 1 tsp. of curry powder. Bring to a boil, then reduce to a medium heat and continue cooking, covered, stirring occasionally to release starches from the potatoes and thicken the curry.
When potatoes are cooked and curry has thickened (20-25 minutes), remove from heat and let stand, covered, for 10 minutes. Add more salt and cayenne to taste and serve.