Sweet Potato and Chickpea Curry

Name: Sweet Potato and Chickpea Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 brown onion; 3 tbsp tandoori paste; 2 medium tomatoes; 1 tbsp olive oil; 1.5 medium sweet potatoes; 1.5 medium white potatoes; 200 g chickpeas; 0.75 cup light coconut milk; 1 bunch fresh coriander; 1 tsp cumin powder; 1 tsp ground coriander; 0.5 tsp garam masala; 1 tsp vegetable stock powder; 2 garlic cloves; 1 pinch chili powder; 1 pinch curry powder

Chickpeas, tomatoes and potatoes simmered on the stove and spiced with curry powder and cumin for a South Asian curry.

35 min · Serves 8 · Medium

Method

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Time: Prep 10 min · Cook 25 min · 35 min total
Difficulty: medium

1
Saute onion and spices (onions must be clear) in peanut oil. Add tandoori paste and mix until fragrant.
2
Add potatoes and stir-fry until cooked or golden. Stir in chickpeas, tomatoes, coconut milk, vegie stock and chilli. Simmer. Add fresh coriander at end.