Sweet potato curry with chili naan

Chili naan:

• 450gr3.5 cups flour
• 200gr1 cup plant-based yogurt (e.g. coconut)
• 30gr1/8 cup canola oil
• 100ml1/2 cup water
• 1tspdried yeast
• 1tspsugar
• 1 1/2tspsalt
• 1-2tspKnorr Chili

Sweet potato curry:

• 1onion
• 1garlic
• Fresh ginger ca. 1 cm/0.5“
• 2Tbspolive oil
• 500gr1 lbssweet potatoes
• 1jar of chickpeas
• 2carrots
• 1/2tspturmeric
• 1/2tspcumin
• 1/2-1tspKnorr Chili
• 1-2tspcurry powder
• 1/2tspsalt
• 1can of coconut milk 400 ml / 1 ¾ cup
• 1handful fresh spinach
• Fresh cilantro
• pomegranate

1. Naan:
2. Knead all ingredients into a smooth dough
3. Leave in a lightly oiled bowl until the dough has doubled (approx. 1 hour)
4. Heat up a pan
5. Divide the dough into 8-10 pieces and roll out each part thinly
6. Bake fat-free in the pan
7. Coat with liquid margarine and sprinkle with Knorr chili flakes – serve warm
8. Curry:
9. Peel and finely chop the onion and garlic, finely chop the ginger
10. Heat the oil in a fat-free pan or pot and roast onion, garlic and ginger for 2-3 minutes
11. Add turmeric, cumin, Knorr Chili and curry and roast as well
12. Peel the sweet potatoes and carrots and cut into pieces
13. Add to the pot/pan and roast for 2-3 minutes while stirring
14. Deglaze with coconut milk
15. Drain the chickpeas and add them to the pot/pan
16. Let it simmer with closed lid at medium heat for about 10-15 minutes until the sweet potatoes are soft
17. Season with salt
18. Wash the spinach and stir in the curry
19. Serve with fresh cilantro, pomegranate seeds, some yogurt and chili naan