Ingredients:
2 medium zucchini cubed (large)
1 medium onion chopped
1 bell pepper or sweet pepper chopped
1 (15oz) can of chickpeas rinsed and drained
2 heaping Tbs of ginger-garlic paste
1/2 tsp of fenugreek seeds (optional)
1 (2inch) piece of cinnamon
10-15 curry leaves
1 tsp cumin seeds
1 tsp mustard seeds
2-3 Tbs of curry powder (I used McCormick)
red chili flakes to taste
1 cup of coconut milk
juice of half a lime
1 cup diced tomatoes (canned or fresh)
3-4 cups of water
1-2 Tbs of canola oil
Note: This made a pretty large quantity of curry for about 6-8 people. You can certainly half the entire recipe to make it for a smaller crowd.
Directions:
In a pan heat up your canola oil on medium-high heat. Add your curry leaves, cinnamon stick, cumin and mustard seeds. Fry for a few seconds until the mustard seeds start to pop. (do not burn) Then add your onion, garlic/ginger, peppers and fenugreek seeds (if using). 
Next add your cut up sweet potatoes and zucchini. Then add your curry powder, chili flakes, salt and diced tomatoes. Saute for a minute. 
Add your water and bring to a gentle boil. Cook until sweet potatoes are cooked through (but retain their shape). Then add your coconut milk and chickpeas. Boil for another 2-3 minutes. Taste for seasoning. Finish off with some lime juice. 
Enjoy with rice, roti, naan etc.. Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.
Post Title
→Sweet Potato and Chickpea Curry
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→https://jessica-dorrell-pictures.blogspot.com/2011/12/sweet-potato-and-chickpea-curry.html
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