Here is a recipe that incorporates the following superfoods:

- Sweet Potatoes
- Tomatoes
- Ginger
- Turmeric
- Alums (Onions)

This recipe was based on a recipe found in the November 2009 issue of Cooking Light. I usually make a vegetarian curry with coconut milk. This recipe intrigued me because of the beautiful colors. Of course, I had to adapt it to my taste and preferences. Which is what you should do as well! I served it over Quinoa (Keen Wa) and Buckwheat Groats. I don’t eat white rice, but if you do, feel free to serve it over the traditional Basatmi rice.

Sweet Potato Chicken Curry
2 tsp of hot curry powder (you can get mild too!)
1 tsp ground coriander
1 tsp ground turmeric
1/2 tsp black pepper
1/4 tsp ground red pepper
1 bay leaf
2 TBL grape-seed oil
1 1/2 lbs organic free range chicken breast cut into 1 inch pieces
2 medium white or yellow onions sliced
2 tsp peeled, minced fresh ginger
2 garlic cloves
5 cups of organic chicken or vegetable stock
1 (14.5 ou) can of diced tomatoes, including liquid
2 cups (about four small) sweet potatoes (the orange ones add better color) cut into 1/2 cubes
1 can chickpeas, rinsed and drained
3/4 cup of frozen peas
1 TBL fresh lemon juice

Combine the spices and place in a small bowl (curry, coriander, turmeric, black pepper, red pepper & bay leaf)

Heat oil in a heavy sauce pan or dutch oven over medium heat. Add the chicken and brown (about 5 minutes), stirring occasionally. Remove chicken from pan and reduce heat to medium. Add the sliced onions and cook until tender (about 10 minutes), stirring frequently. Increase heat to medium high add chicken, ginger and garlic stirring continually for 1 minute then add the curry spice mixture and cook 2 more minutes, continuing to stir. Add broth and tomatoes and bring to a boil. Reduce the heat to simmer and add the sweet potatoes and chickpeas cook for 45 minutes. Add the frozen peas and cook 5 minutes. (Don’t over cook the peas, they turn an ugly color and shrivel up!). If you are not going to serve this right away, wait to add the peas until you are ready to serve. Just reheat the chicken curry and then add the peas to heat through. Remove from heat and stir in lemon juice.

While curry is cooking, check the cooking direction on your quinoa, buckwheat groats or rice and time them to be ready when the curry is finished.

Enjoy!