Servings: 6 servings.
1 tablespoon canola oil 1 medium onion, finely chopped 2 garlic cloves, minced 1 tablespoon curry powder 2 cans (14-1/2 ounces each) diced tomatoes, undrained 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained 2 cups cubed peeled sweet potato (about 1 medium) 1 cup light coconut milk 2 teaspoons sugar 1/4 teaspoon crushed red pepper flakes 1 cup uncooked whole wheat pearl (Israeli) couscous 1-1/2 cups frozen peas (about 6 ounces) 1/4 teaspoon salt Chopped fresh parsley Plain yogurt, optional
