Sweet Potato And Chickpea Curry

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 brown onion, diced
• 3 tablespoons tandoori paste
• 2 medium tomatoes, diced
• 1 tablespoon olive oil (for cooking, you can use peanut oil for more flavour)
• 1 1/2 medium sweet potatoes, diced
• 1 1/2 medium potatoes, diced
• 200 g chickpeas, from can drained
• 3/4 cup light coconut milk
• 1 bunch fresh coriander
• 1 teaspoon cumin powder
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1 teaspoon vegetable stock powder
• 2 garlic cloves
• 1 pinch chili powder, to taste
• 1 pinch curry powder, to taste

Recipe

• 1 saute onion and spices (onions must be clear) in peanut oil.
• 2 add tandoori paste and mix until fragrant.
• 3 add potatoes and stir-fry until cooked or golden.
• 4 stir in chickpeas, tomatoes, coconut milk, vegie stock and chilli.
• 5 simmer.
• 6 add fresh coriander at end.