|Sri Lankan curry paste||1kg|
|Coconut milk||4 tins (400ml each)|
|Diced sweet potato||2.5kg|
|Tinned lentils (yellow or green)||1.5kg|
|coriander (roughly chopped)||1/2 bunch|
- 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.