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
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.