1. Heat oil in saucepan over medium-high heat; cook coriander, cumin, salt and turmeric for 30 seconds, stirring. 2. Stir in onions; cook for 7 to 9 minutes, stirring occasionally and adding up to 1/2 cup (125 mL) water if pan is too dry, or until softened. 3. Stir in garlic and jalapeño; cook, stirring, for 3 minutes. 4. Stir in sweet and regular potatoes; cook for 8 minutes, stirring occasionally, or until potatoes are slightly tender. 5. Stir in chickpeas, tomatoes and a little water if mixture is too thick. Reduce heat to low and cover. 6. Simmer for 8 to 10 minutes or until vegetables are tender. Remove from heat; stir in coriander and lemon juice. Serve with rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
