In an effort to eat more vegetarian meals after our 4-year-old recently declared he does *not* eat meat, I am experimenting in the kitchen today, and currently making a sweet potato and chick pea curry. It was so easy! I found a recipe on a vegan blog, modified it (a lot) and made this rendition. Simple, meatless and yummy! This makes a HUGE batch, so you’ll have enough for dinner, and more for the freezer.

Sweet Potato and Chick Peas Curry

1 TBSP olive oil
2 small onions, chopped
5 cloves garlic, minced
2 medium sweet potatoes, chopped and boiled
3 tsp curry powder
1 28 oz can crushed tomatoes
1 can chick peas, drained
1 bunch fresh cilantro, chopped
850 ml vegetable broth
2 tsp brown sugar
1 cup light sour cream

Saute onions and garlic in the oil. Add curry powder and fry about 1 minute. Add sweet potato, tomatoes, chick peas, chopped cilantro, broth and brown sugar. Boil on medium heat for 1/2 hour to reduce. Right before serving, add in sour cream, and mix thoroughly. Serve with hot Naan bread.