TOTAL TIME: 50 MINS
2 tablespoons ghee (option to sub olive oil or coconut oil)
2 large sweet potatoes, peeled and chopped
1 medium yellow onion, chopped
1 large head cauliflower, chopped (~4 cups)
1 15-oz. can full-fat coconut milk
1 15-oz. can tomato sauce
2 tablespoons garam masala
1 teaspoon ground ginger
1 teaspoon turmeric
1/8 teaspoon cayenne pepper
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground chipotle powder
6 cloves garlic, minced
1 tablespoon maple syrup
1 15-oz can garbanzo beans
10 oz. frozen English peas, uncooked (1.5 cups)*
Place olive oil in a large pot and heat over medium/high heat. When olive oil is fragrant, add the sweet potatoes to the pot.
Cover pot and let sweet potatoes saute for 6-8 minutes, stirring every two minutes.
Add onion and cauliflower to the pot and let cook for 2-3 minutes.
Add the rest of the ingredients to the pot, mix well, and bring to a boil.
Turn heat to low and let simmer for 15-20 minutes.
Serve over brown rice and enjoy!
TIPS & NOTES
*If using frozen peas, add right at the end.