Vegan Indian potato curry
SERVES 6 PREP TIME 15 MINUTES COOK TIME 6 HOURS 30 MINUTES
400g can coconut cream
⅓ cup (100g) gluten-free korma curry paste (see tip)
1 small (100g) red onion, sliced thickly
½ cup loosely packed fresh curry leaves
500g orange sweet potato, unpeeled, sliced thickly
500g potatoes, unpeeled, sliced thickly
400g can chickpeas, drained, rinsed coriander sprigs, to serve
Combine coconut cream, curry paste, onion and curry leaves in a large bowl. Add
