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1/5 Photos of Sweet Potato and Chickpea Curry
Recipe of the week in "The Week" magazine (heehee). Originally from the NY Times. Easy to make (e.g., some of the hard-to-cut vegetables are processed in a blender or food processor, and don't be put off by the no. of ingredients; they are mostly dried spices) and also ideal as a leftover served atop a thick piece of sourdough toast as per Nigella Lawson. Update - I made this the other night, and it was very tasty with lite coconut milk. I plan to make this again soon:D
Units: US | Metric
Serving Size: 1 (361 g)
Servings Per Recipe: 6
The following items or measurements are not included:
light coconut milk