1-2 tbsp maple syrup (depending on desired sweetness)
Salt to taste
Directions:
Preheat oven to 350 degrees or 175 Celsius. In a mixing bowl toss yams in 1 tsp of oil and then evenly spread on a baking sheet. Add salt and pepper if desired. Bake for 30 minutes or until soft
In a large pot heat up oil over medium heat before adding onions. Cook for about 3 minutes, then add the garlic and 1 tablespoon of curry. Cook for 1 additional minute
Add chickpeas and 1 tbsp of curry powder and red pepper flakes if you chose to use them. Cook for an addition 2 minutes
Add coconut milk, remaining curry powder, Mushroom Immunity blend, maple syrup, tamari, and salt to taste. Whisk ingredients together well and bring to a simmer
Add vegetables and stir in until completely coated with sauce. Cover pot and cook until vegetables are tender (about 10 minutes). Remove from heat when done.
Remove sweet potato from oven and mix into curry before serving
Serve on top or alongside your favourite rice or quinoa
Enjoy your delicious Japanese sweet potato and vegetable curry with medicinal mushrooms!