Sweet Potato and Chickpea Curry

• 1 brown onion, diced
• 3 tablespoons tandoori paste
• 2 medium tomatoes, diced
• 1 tablespoon olive oil (for cooking, you can use peanut oil for more flavour)
• 1 12 medium sweet potatoes, diced
• 1 12 medium white potatoes, diced
• 200 g chickpeas, from can drained
• 34 cup light coconut milk
• 1 bunch fresh coriander
• 1 teaspoon cumin powder
• 1 teaspoon ground coriander
• 12 teaspoon garam masala
• 1 teaspoon vegetable stock powder
• 2 garlic cloves
• 1 pinch chili powder, to taste
• 1 pinch curry powder, to taste

1. Saute onion and spices (onions must be clear) in peanut oil.
2. Add tandoori paste and mix until fragrant.
3. Add potatoes and stir-fry until cooked or golden.
4. Stir in chickpeas, tomatoes, coconut milk, vegie stock and chilli.
5. Simmer.
6. Add fresh coriander at end.

brown onion, tandoori paste, tomatoes, olive oil, sweet potatoes, white potatoes, chickpeas, light coconut milk, fresh coriander, cumin powder, ground coriander, garam masala, vegetable stock powder, garlic, chili powder, curry powder

Taken from www.food.com/recipe/sweet-potato-and-chickpea-curry-185943 (may not work)