This innovative twist on veggie korma features the sweetness of sweet potatoes and the protein-packed goodness of chickpeas in a creamy and flavorful sauce. The sweet potatoes are roasted until tender and then added to a sauce made with onions, garlic, ginger, and a blend of spices like cumin, coriander, and turmeric. The chickpeas add a hearty texture and nutty flavor to the dish. Coconut milk is used to create a creamy and luscious sauce that complements the sweet potatoes and chickpeas perfectly. Serve this sweet potato and chickpea korma with rice or naan for a delicious and satisfying meal.
