Recipes
Date posted: 20/02/2018
Ingredients
| Sri Lankan curry paste | 1kg |
| Coconut milk | 4 tins (400ml each) |
| Diced sweet potato | 2.5kg |
| Tinned chickpeas | 1.5kg |
| Tinned lentils (yellow or green) | 1.5kg |
| coriander (roughly chopped) | 1/2 bunch |
Method
- Boil sweet potato until cooked but firm; set aside.
- Stir fry Sri Lankan paste until fragrant. Add lentils and chickpeas; stir fry until cooked.
- Add cooked sweet potato; mix well. Add coconut milk; mix well and gently simmer for 2-3 minutes until hot.
- Place in a serving pot/wok and garnish; keep warm at serving area.