Named after the “Turmeric City” of India, this protein-packed sweet potato, carrot, and chickpea dish is a delicious departure from meat-based dining.

Ingredients

• 1 large sweet potato, peeled and shredded
• 1 large carrot, peeled and shredded
• 1 tin (540 ml) chickpeas, rinsed and drained
• 1 cup roasted and salted cashews, crushed
• ¼ cup onion, diced
• 1 tin (400 ml) coconut milk
• 2 tbsp. cooking oil, preferably coconut
• 1 tbsp. curry powder
• 1 tsp. New Roots Herbal’s Fermented Turmeric powder
• Sea salt and finely ground white pepper, to taste

Instructions

Sauté onions in oil for several minutes, add curry and fermented turmeric in final minute.

Add remaining ingredients and simmer about 20 minutes until desired consistency.

Sprinkle with crushed cashews and serve with basmati or jasmine rice.

Easily feeds four.