Sweet potato curry with chili naan

Chili naan:

• 450 gr 3.5 cups flour
• 200 gr 1 cup plant-based yogurt (e.g. coconut)
• 30 gr 1/8 cup canola oil
• 100 ml 1/2 cup water
• 1 tsp dried yeast
• 1 tsp sugar
• 1 1/2 tsp salt
• 1-2 tsp Knorr Chili

Sweet potato curry:

• 1 onion
• 1 garlic
• Fresh ginger (ca. 1 cm/0.5“)
• 2 Tbsp olive oil
• 500 gr 1 lbssweet potatoes
• 1 jar of chickpeas
• 2 carrots
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/2-1 tsp Knorr Chili
• 1-2 tsp curry powder
• 1/2 tsp salt
• 1 can of coconut milk (400 ml / 1 ¾ cup)
• 1 handful 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