Kenyan Curry

Ingredients:

1 tablespoon coconut oil
half a yam, cut into 1 inch cubes (optional)
1 carrot, diced (optional)
2 green chilies, chopped
1/2 onion, chopped
1 clove garlic, minced
2 tablespoons curry powder
pinch of cinnamon
1 teaspoon garam masala
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon chili flakes
2 teaspoons chili powder
2 teaspoons fenugreek
hot pepper sauce (optional)
1-1/2 cup chickpeas or kidney beans
1-1/2 cup coconut milk
1 can fire roasted tomatoes
1 red bell pepper, cut into 1x1/2 inch rectangles
1-1/2 cups brown or cremini mushrooms, sliced
2/3 cup pineapple, cut into 1x1/2 inch rectangles
1/4 cup roasted cashews
salt
juice of half a lemon (optional)
1/4 cup cilantro, chopped

Cook the yams in a little bit of oil until almost cooked through. Add onion and carrot and cook until soft. Add garlic, bell pepper, and chilies and cook another 30 seconds. Sprinkle in curry powder, cinnamon, garam masala, coriander, paprika, chili flakes, and fenugreek and stir fry until aromatic.

Pour in the coconut milk and the tomatoes and bring to simmer. Simmer and cover for 15 minutes. Add mushrooms and cashews. Simmer 10 minutes. Finally add pineapple and salt to taste. Simmer an additional 5 minutes and remove from heat. Stir in lemon juice.

Garnish with shredded coconut and serve curry with naan or freekeh and a lemon wedge.