By Vidushi Singh
With sweet potatoes, spices, coconut milk, and fresh herbs, a tasty vegan curry is created. With a tinge of fire and a touch of sweetness, it is well balanced.
2 large sweet potatoes, peeled and chopped into cubes 1 can of chickpeas, drained and rinsed 1 onion, chopped 2 cloves of garlic, minced 1 can of coconut milk 2 tablespoons of curry powder 1 tablespoon of ground cumin 1 tablespoon of ground coriander 1 teaspoon of turmeric Salt and pepper, to taste 2 tablespoons of vegetable oil Fresh coriander
Over medium heat, warm the vegetable oil in a big pot. When the onion is tender and transparent, add the garlic and onion
Stir thoroughly after adding the curry powder, cumin, coriander, turmeric, salt, and pepper.
Stir the chickpeas and sweet potatoes into the spice mixture after adding them to the pot.
Now Stir in the coconut milk and cook the curry. Once the sweet potatoes are cooked, let it simmer for 15 to 20 minutes.
Now garnish with coriander. Serve hot with rice or on naan bread. Enjoy!