Summary

Ingredients

• 2 sweet potato (s)
• 2 carrot (s)
• 2 cans coconut milk
• 1 can chickpeas
• 1 onion (s)
• 0.5 ½ bunch spring onion (s)
• salt and pepper
• 1 some coriander
• 1 some turmeric
• 4 cardamom pods
• Clarified butter or ghee

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Instructions

1. Crush the cardamom pods in a mortar.
2. Peel the sweet potatoes and cut into pieces of the same size and not too thick. Peel the carrots and cut into pieces as well as the onion and spring onions.
3. Fry the spring onions and onions in clarified butter. (Clarified butter is similar to ghee, which is traditionally used for cooking in India.) Deglaze with the coconut milk and add the carrots. Cook for 5 - 10 minutes and season to taste. Add the sweet potatoes and simmer until the vegetables are cooked. If necessary, add a little water if the curry is too dry. Add the chickpeas and let them get hot.
4. Serve with rice.