Ingredients

Sweet potato 250 grams

Chickpeas 400 grams (Cooked from the tin)

Coconut milk 1 cup

Onion finely chopped 1 nos

Garlic 3 cloves

Ginger finely chopped 1 nos

Curry powder 1 teaspoon

Cumin powder 1 teaspoon

Cinnamon powder 1/2 teaspoon

Carrots peeled and diced 2 nos

Bell pepper cleaned, deseeded and diced 1 cup

Cherry tomatoes sliced into two 10 nos

Pepper as per taste

Salt to taste

Preparation

Heat oil in a thick-bottomed pan on medium flame and add the chopped onion and saute for a few minute.

Add the chopped garlic and ginger and saute till the onions become translucent.

Add the curry powder, cumin powder, salt and cinnamon powder to a small bowl and make a fine paste adding enough water.

Now add the spice paste to the sauted onions and mix together.

Add the drained chickpeas to the pan and mix together stirring well.

Now peel and cut the sweet potatoes into small dices and add to the pan and mix together.

Add the diced carrots, bell pepper, tomatoes, salt and pepper and mix together.

Cover the pan with a lid and allow to cook for 20-30 minutes on low flame stirring now and then until the sweet potatoes and carrot pieces are cooked and tender.

Now add the coconut milk, mix together, bring to a boil and remove from heat.

For seasoning fry red chilli flakes in 1 tablespoons of oil and pour over the sweet potato-chickpea curry.