1 large sweet potato, peeled and cubed (about 2 cups)
1 tablespoon olive oil
¼ yellow onion, diced (about ½ cup)
2 cloves garlic, minced
1 teaspoon garam masala
1 teaspoon curry powder
¼ teaspoon cumin
⅛ teaspoon red pepper/cayenne
½ teaspoon sea salt
1 15 ounce can diced tomatoes (low sodium if available)
1 15 ounce can garbanzo beans (drained & rinsed)
1 14 ounce can light coconut milk
2 tablespoons raisins (optional)
2 handfuls torn kale leaves
3 cups prepared red quinoa or grain of your choice
2 tablespoons cilantro, roughly chopped
salt and pepper
Instructions
Heat olive oil in a pot over medium-high heat. Add onion and garlic and cook until onions soften and turn translucent, about 3 minutes. Add spices and salt and cook one minute more. Add sweet potato, garbanzo beans, raisins, coconut milk and tomatoes to pot and bring to a boil. Lower heat to a medium simmer and cook, semi-covered for 30 - 35 minutes until sweet potatoes are soft.
Season with salt and pepper to taste. Add kale and cook a few minutes more until wilted.
Divide quinoa between bowls, spoon stew over and garnish with cilantro.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/curried-sweet-potato-stew/