Ingredients

The following ingredients have 4 Servings
  • 1 tin of chickpeas (drained)
  • 1 medium sized sweet potato (peeled and cubed)
  • 5 fingers of okra (sliced)
  • 1 tbsp of curry powder mixed into a paste with 2tbsp of water
  • 1 small onion (sliced)
  • 3 garlic cloves (minced)
  • 1 tsp paprika
  • 2 tbsp of coriander
  • 1 tsp black pepper
  • 1 teaspoon of cumin
  • 1/4 tsp of chilli powder
  • 1/4 cup of tomato or paste
  • 1/2 teaspoon salt (or to taste)
  • 2 cups of water
  • 1 tbsp of tapioca flour mixed with 2tbsp of water (optional)
  • 2 tbsp pf coconut oil

Instruction

  • Melt the coconut oil in a large pan on low-medium heat and proceed to add the curry paste and stir frequently
  • Now add the cumin and paprika, all the while stirring. As the curry mixture begins to reduce a little, add the onion, garlic, pepper, coriander and sautee until the onions have softened.
  • Once the onions have softened, now is a good time to stir in tomato paste and fold in the chickpeas, okra and sweet potato.
  • Pour the water and tapioca mix into the pan and season with salt (according to taste).
  • Bring the pan to the boil and allow to simmer down (with pot covered)
  • Cook the curry for 15-20 minutes until potatoes are soft. During this time you will notice the sauce should have thicken and spicy flavours more concentrated. Keep an eye on the level of liquid in the pan, if the liquid level drastically drops add 1/2 - 1 cup of water.
  • Serve accordingly.