When most of us think of the word “curry” we picture colorful Indian dishes with a thick sauce.  Curries are among the most popular dishes in the world and are beloved for their vibrant colours, fragrant and spicy flavors.

This Vegan Indian curry is a crowd pleaser, have it for dinner, pack leftovers for lunches next day or wrap it as a get-well nourishing dish for someone in need of some care.

Accompanied it with our delicious Indian Pilau rice and some roti bread for a family winner dinner.

SERVES: 4 PREP TIME: 10 min COOKING TIME: 30 min

Ingredients:

1/2 Packet of our Indian dhal

2 tbs extra virgin olive oil

4 tbs passata or diced tomato

400g diced sweet potato

1 tin chickpea (washed and drained)

400 ml coconut milk

400 ml water

Lime, coriander leaves and fresh chili to decorate

Method:

• Wash and drain the chickpeas
• Peel and dice the sweet potato into 2cm cubes
• Heat olive oil in a Dutch oven or pot on high, add the tomato, dhal, chickpeas and sweet potato and sauté for 3 minutes
• Once fragrant add the water and coconut milk and cook with the lid on (medium heat) for about 30 minutes or until the lentils are al dente.
• If drying up add a little more water
• Once ready squeeze the juice of 1 lime and decorate with coriander leaves and fresh chili

Voila!