Ingredients (ca. 3 portions)
1 onion chopped
3 garlic cloves finely chopped
1 cup cooked chickpeas
3 medium carrots, diced
2 medium sweet potatoes, diced
1/3 cup tomato paste
1/2 to 1 cup water
1/2 tsp sea salt
Pinch of black pepper
2,5 tbsp curry powder
1 tsp mustard seeds
1/2 tsp chili flakes (optional)
3/4 cup coconut yogurt (unsweetened)
1. Cook the onion and garlic in a few tbsp water until soft.
2. Add all the spices, carrot, sweet potato, chickpeas, tomato paste and water, and cook on medium heat until the veggies are soft.
3. Add the coconut yogurt gradually and stir well.
4. Serve it with brown rice, steamed broccoli and fresh cilantro.