Tandoori Sweet Potato Curry
Mop up this comforting, plant-based curry with deliciously soft naan bread for a bowl of fragrant goodness. Sweet potato and chickpeas are simmered in coconut milk for a satisfying and soothing curry...
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Cooking tools:
- Garlic press
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Wooden spoon
- Measuring cup
- Colander
- Skillet
- Plate
Ingredients
- 1 sweet potato
- 50g tandoori paste
- 1 brown onion
- 2 garlic cloves
- 2 tomatoes
- 400g can chickpeas
- 1 bunch coriander
- 200ml coconut milk
- 100g snow peas
- 4 mini naan breads *
- 30ml (1½ tbs) vegetable oil
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