INGREDIENTS
200 g
Dried Chickpea
400 g
sweet potato
2 tsp
cooking oil
1
Medium onion (Finely Chopped)
1 tbsp
Minced garlic
50 g
Thai Red Curry Paste ((around 1.5 - 2 tablespoons))
1
medium Tomatoe (chopped)
1 1/2 cups
coconut milk
Salt
1 tbsp
Fresh Lemon Juice
1
tspn fish sauce
Fresh Cilantro leaves for garnishing