Vegan Chickpea and Sweet Potato Korma

To make the recipe you will need –
Avocado oil
1/2 red onion
3 cloves garlic
3 cm ginger grated
1 tbsp curry powder
1 tbsp garam masala
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1/2 tsp chilli flakes
1 can chopped tomatoes
1/2 can of coconut milk
1/2 can chickpeas
1 sweet potato
150g soy chicken chunks
Handful of coriander

Method
Heat a little bit of oil in a pan and add in the diced red onion. Cook for around 5 minutes until soft and then add in the garlic and ginger chopped into small pieces and all the other spices and then cook for a few minutes. Then add in the chopped tomatoes and coconut milk and simmer for around 20 minutes. Meanwhile peel, chop and dice the sweet potatoe and steam for around 10-15 minutes until soft. Once the sauce has thickened transfer to a blender and blend until smooth and then add it back to the pan. Add in the chickpeas, steamed sweet potato and soy chicken chunks then cook for around 5 minutes. Once it’s done serve with brown rice and sprinkle over chillli flakes, chopped coriander and extra coconut milk and serve with lime wedges ✨
#nutritiouslydelicia