Thursday, March 26, 2015

Sweet Potato Chickpea Roti

This delicious curry can be rolled into a roti shell (or whole grain tortilla), or served over rice or quinoa (or cauliflower rice!).  Its so yummy, you may just want to eat it alone.  No matter how you serve it, it is as healthy as it is tasty.  Win win!!

Sweet Potato Chickpea Roti

1 cup lentils, cooked
1 sweet potato, cooked, peeled and mashed

1 tsp coconut oil
1 onion, diced
Fresh ginger, chopped, to taste
2-3 cloves garlic, minced
1 tbls garam masala
1 tsp turmeric
1 tsp salt
Cayenne pepper, to taste (optional)
1/4 cup cider vinegar
1 can light coconut milk
1 can chickpeas, drained and rinsed (or 1.5 cups, cooked)
1/2 green cabbage, sliced

Saute onion, ginger, garlic and spices in oil in large skillet or pot over medium heat.  Once onion has softened, add vinegar, coconut milk chickpeas and cabbage.  Simmer until cabbage is cooked.  Stir in cooked lentils and sweet potato and continue cooking over medium low heat until liquid reduces.  Spoon into roti shells or tortillas or serve over rice or quinoa.  Keep refrigerated 4-5 days or freeze.

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