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Sweet Potato, Chickpea and Dal Coconut Curry (V) (VGN)
Get ready to cook
1. Boil sweet potato until cooked but firm; drain and set aside.
2. In a pan, heat up some cooking oil to medium heat. Add Sri Lankan Curry Paste; mix well and stir fry for 1-2 minutes.
3. Add chickpeas and lentils; stir fry for 2-3mins.
4. Add coconut milk and sweet potato; mix well. Bring to boil then lower heat to simmer for 15-20mins to desired consistency. Garnish and serve.
800ml tinned coconut milk
800g diced sweet potato
500g tinned chickpeas
500g tinned lentils (yellow or green)
15g chopped coriander to garnish
About this dish
Sri Lankan Curry Paste
Serve with white rice or roti bread
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