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.
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