Sweet Potato Curry and Chapati

This fuity curry dish is delicious, healthy and full of protein! Served with chapati, an indian whole-grain bread, it is the perfect weeknight dish!

Ingredients - serves 2

The curry:

400g canned tomatoes

240g canned chickpeas

1 onion

1 garlic clove

400g sweet potatoes

a thumbnail-sized piece of ginger

1 red chili

1/2 bunch cilantro

1 can coconut milk

1 tsp. cumin

1 tsp. cilantro seeds

1 tsp. garam masala

1 tsp. sugar

salt and pepper

some olive oil

The chapati:

120g whole-grain what flour

80ml water

1 tbsp. oil

50g melted (vegan) butter

a pinch of salt

Method

For the chapati, mix flour and salt in a bowl. Add water and oil, combine and work into dough. Cover and let rest in the fridge for 30 minutes.

In the meantime, peel sweet potatoes and cut into cubes. Peel onion, ginger and garlic and chop finely. Wash cilantro and chop leaves. Remove stem and seeds from chili and chop finely. Pestle cilantro seeds.

Heat up some olive oil in a pan. Add onions to the pan and braise for 1 minute. Add sweet potatoes and cook for another minute. Add canned tomatoes and tomato juice to the pan. Drain chickpeas, mix with garlic, ginger and chili and add to the sweet potatoes. Fill in the coconut milk, add all the spices and bring to a boil. Let simmer at low heat for about 20 minutes. Stir in sugar and season well with salt and pepper.

Divide dough into halves and roll out circular on a flour dusted surface - they should fit into a pan. Heat up a pan and brown chapati on both sides. Brush chapati with melted butter. Serve sweet potato curry with chapati.

For a vegan option, use vegan butter.