Sweet Potato Curry

4 medium sweet potatoes, peeled, chopped into 1 inch cubes, then baked on a cookie sheet at 400 degrees for 20 minutes.  (May want to also wash and bake brown rice at the same time.)

4-5 tomatoes, chopped and simmered till soft in a frying pan

1 onion, chopped and simmered till soft in the same frying pan

3 cloves of garlic, minced/pressed and add to the frying pan

1 teaspoon salt, stir into frying pan mixture

1 teaspoon cumin, stir into frying pan mixture

1/2 teaspoon curry, stir into frying pan mixture

1/2 teaspoon paprika, stir into frying pan mixture

1 package of frozen, chopped spinach

1 can of coconut milk (lite if needed)

1 can chickpeas/garbanzos, drained

Add baked sweet potatoes to the frying pan and stir well.  Simmer 5 minutes

Add the juice of 1 lime and simmer and stir again

Top Sweet Potato Curry over Baked Brown Rice