Sweet potato coconut curry with chickpeas and mixed greens

1 tbsp coconut oil

2 small onions diced

1 tsp S&B curry powder

1/2 tsp cinnamon

dash of cardamom

1 1/2 cups dried red lentils

1 13.5 ounce can coconut milk

32 ounces vegetable broth

32 ounces water

5 cups cooked chickpeas

10 ounces of mixed greens (this iteration had kale, spinach and chard)

5 sweet potatoes, peeled and cut in 1 inch chunks

4 dry cups basmati rice

Cook rice according to package directions.

In a large, deep skillet, sautee onion in coconut oil until translucent. Add spices and lentils and cook until lentils are lightly toasted and spices are aromatic. Add vegetable broth and water. Bring to a boil, and simmer until red lentils are soft. Add sweet potatoes and cook until red lentils thicken the sauce and the sweet potatoes are softened. Add chickpeas, and simmer to reduce to desired thickness. Add coconut milk and greens and stir until greens are wilted. Serve over cooked basmati rice.