Sweet Potato and Chickpea Curry

this is the first time that I’ve given this out…everyone wants it but no one gets it, until now….enjoy! Tips: * reduce fat by using olive oil spray instead of peanut oil * bake potatoes in microwave for quick cooking * serve with brown rice, lentils, meat curry

• Ready In: 35 mins
• Serves: 8

Ingredients

• 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 white 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

Directions

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.