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Curried Brussels Sprouts, Chickpeas, and Sweet Potatoes

Sara Dickerman
  • minutes
  • Serves 4

INGREDIENTS

1/2

peeled cut into cubes 1 1/2 pounds sweet potatoes

1 lb

Brussels sprouts

1 15 ounce can

Chickpeas

2

Dates

3

Garlic cloves

1 tbsp

Ginger

2

Onions, medium

2/3 cup

Coconut milk

1 pinch

Cayenne pepper

1 tsp

Garam masala

1

Kosher salt and freshly ground pepper

1 tsp

Mustard seeds

1 1/2 tsp

Turmeric, ground

2 tbsp

Coconut oil or canola oil

1 tsp

Cumin seeds

1

Greek yogurt