Ingredients

The following ingredients have 6 Servings
  • 1 tbsp vegetable oil
  • 2 tomatoes (chopped)
  • 1 large onion (chopped)
  • 2 tbsp minced fresh ginger
  • 1 1/2 tsp cumin
  • 1 tsp chili pepper
  • 1/4 tsp salt
  • fresh ground pepper
  • 1 1/2 cups peeled and cubed sweet potato
  • 1 cup chopped cauliflower (small chop)
  • 1 (19 ounce) can chickpeas (rinsed and drained)
  • 1 (400 mL) can coconut milk

Instruction

  • In a skillet, warm up the olive oil in low-medium heat, then add the chopped tomatoes, onion and ginger. Cook until soft.
  • Then add the cumin, chili pepper, salt and fresh ground pepper. Cook for 1 minute.
  • Add the coconut milk, yam, cauliflower and chick peas.  Mix well.
  • Simmer over low heat for 40-45 minutes, until the yam is soft and the mixture has thickened (it shouldn’t be too runny)
  • Serve over rice and garnish with fresh cilantro.