Chickpea & Sweet Potato Curry

Today was so great!

Rick and I woke up super early today and went on an exhilarating hike on the rocky terrain of Tecolote Canyon. The hike was short, about an hour, but the warmth of the sun made it seem a little longer. So fun! I think we're going to make that a habit from now on. *giddy*
When we came back home we replenished our tired muscles with this awesome curry:

Pretty, right?

It was very good! It definitely had spice but it was very subtle and comforting (I mean, who doesn't like potatoes?). I did make a few variations, however: the only potatoes we had were russet potatoes so I totally missed out on half of the recipe. I also skipped celery, used a carrot more, and used light coconut milk instead of the full-fat original. Despite all that, my taste buds were very satisfied. This curry is from VegWeb.com; click here for the recipe.

It was like potato heaven!

Yummy and so hearty. If you'd like a lower calorie version, use light coconut milk instead of regular. It makes a large difference. For example, the total calories per serving goes from 243 to 190! You can always just dilute regular coconut milk, as well (1/2 cup coconut milk, 1/2 cup water). Another thing you can do is, when sauteing the vegetables, use an oil spray instead of drizzling oil onto the pan. Every little step counts. =)
If you follow the recipe to a T, the nutrition info below should be accurate enough.

Nutrition Facts
entire curry serves 6

Calories: 243
Fat: 11g
Carbs: 33g
Protein: 6g
Fiber: 6g

By the way, as we were eating lunch, I totally won Richard twice in the competitive card game, Yomi (it's basically a card version of Street Fighter). I'm a champion in the making. I'm so proud of myself. *evil laughter*