Savor this uniquely flavored coconut milk-based curry to take your taste buds on a trip halfway ’round the world! I literally had to swat my hubby away from the pan because I wanted to take leftovers to work tomorrow! The hints of cinnamon and cloves infused with coriander and cumin truly make this curry like an exotic vacation for your mouth.

Ingredients:
2 medium sweet potatoes, cut into 1 inch chunks
1 cup green onion, chopped
1 can chickpeas (Garbanzo beans)
1/2 large zucchini, cut into 1 inch chunks
1 tbsp extra light tasting olive oil
2 cups coconut milk
1 cup water
1/4 tsp ground cloves
1 stick cinnamon
2 tsp ground ginger
1 tsp coriander
1 tsp cumin
1 tsp ground cayenne pepper
2 tsp fresh minced garlic
3 tbsp golden raisins
Slivered almonds for garnish
2 cup dry quinoa

Make:
Cut sweet potoates, zucchini and green onion while heating olive oil in a medium/large saucepan. When cut, add sweet potatoes, zucchini, green onion and chickpeas. Heat veggies for 5 minutes to coat in oil. Add coconut milk, water and all spices and stir. Simmer on medium heat for 10 minutes, then reduce to medium/low heat and simmer until sweet potatoes are tender (about another 15 minutes). While curry is simmering, boil quinoa in a small saucepan: 2 cup quinoa + 3 cups water. Simmer until all water is absorbed. Fluff and set aside. When curry is done, serve over quinoa and garnish with slivered almonds. Serves 4.