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1 tablespoon olive oil
1 small sweet potato, peeled and cut into 1/2-inch cubes
1 small yellow onion, chopped, or 1/2 cup packagedchopped yellow onion
1 small green bell pepper, chopped, or 1/2 cup packaged chopped green bell pepper
1 small red bell pepper, chopped, or 1/2 cup packaged chopped red bell pepper
1 small orange bell pepper, chopped, or 1/2 cup packaged chopped orange bell pepper
4 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
28 ounces coconut milk
14 ounces chickpeas, drained and rinsed
12 ounces Soules Kitchen Flame Grilled Chicken Strips
4 cups white rice, cooked, for serving
1 lime, cut into wedges, for garnish
1/4 cup chopped fresh cilantro, for garnish
Heat oil in a large skillet over medium-high heat. Add sweet potato, and cook until outside is just tender, about 4 minutes. Add onion and peppers, and cook until tender, about 4 minutes. Add garlic, curry powder, salt and pepper, and stir until fragrant, about 1 minute.
Stir in coconut milk. Bring mixture to a low boil then reduce to a simmer and cook until sweet potatoes are fork-tender and mixture reduces slightly, about 10 minutes.
Stir in chicken and chickpeas and simmer until fully heated through, about 5 minutes.
Serve over rice. Garnish with lime and cilantro.
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