Sri lankan sweet potato, chickpea & eggplant curry with basmati rice
Inspired by the Sri Lankan yellow chicken curry, we created a vegetarian version of this comforting, hearty Far Eastern dish. Made with an array of fresh ingredients, like lemongrass, ginger, chilli, tamarind, coconut cream and curry leaves, take this exotic coconut curry paired with chickpeas, sweet potato, eggplant and accompanied with basmati rice to the next level!
Ingredients
Chickpeas, Sweet Potato, Kale, Coconut Cream, Tomato, Vegetable oil, lemongrass, Olive Oil, Salt, Ginger, Garlic, Curry Leaves, Turmeric, Green Chili, Onion, Ground Coriander, palm sugar, Pepper, Carrot, Eggplant, Basmati Rice, Coconut Oil, Fresh Coriander.
Preparation and storage notes
Pierce film and microwave for 2-3 minutes. Microwave for further 2-3 minutes if frozen.