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Sweet Potato and Chickpea Curry

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“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:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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.

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