Step 1

In a saucepan, heat a small drizzle of neutral oil (I used grapeseed oil) over medium heat. When the oil is shimmering, add the shallot with a sprinkle of salt, and stir. Cook for about 2 minutes, or until starting to soften.

Step 2

Add the pepper, garlic, turmeric, and ginger with another sprinkle of salt, and stir. Cook for 5-7 more minutes, stirring occasionally, or until the shallot is soft. Add the curry powder and cook for 1 more minute, stirring frequently.

Step 3

Stir in the coconut milk, water, pineapple juice, soy sauce, and cubed potatoes and sweet potatoes, along with another fat pinch of salt. Bring the mixture to a gentle boil.

Step 4

Once the mixture boils, reduce the heat to a steady simmer and cover the pan. Cook, stirring occasionally, for 15-20 minutes or until the potatoes are cooked through.

Step 5

If desired, use the back of your spoon to mash up some of the potatoes to thicken the stew slightly. Stir in the cooked chickpeas and lime juice and let simmer partially covered for 5-10 more minutes.

Step 6

Season to taste with salt and additional lime juice. Serve hot, with rice and fresh herbs if desired. (Mine is topped with cilantro).