1 tbsp organic Lifestyle coconut oil

1 brown onion, finely chopped
2 large cloves garlic, finely chopped
2 to 3 red chillies, finely chopped
1 tbsp fresh ginger
1 tbsp turmeric
2 tsp garam masala
1 tsp red (leaf) masala
1 tin Italian plum tomatoes
500g butternut, chopped
500g orange sweet potato, chopped
1 tin (400ml) Lifestyle coconut milk
1 tin of chickpeas
Handful fresh coriander leaves




Heat the coconut oil in a large pot set over medium-high heat.
Sauté the onion, garlic and chillies until translucent.
Add the spices and continue to fry until fragrant.
Add a splash more oil if it gets sticky too quickly.
Add tomatoes and stir to break up.
Reduce heat to medium and add the veggies and coconut milk.
Add some water to make sure the veggies are covered, then cook for 30 to 40 minutes, until cooked, but still firm.
Add the chickpeas and cook for a further 10 minutes until the consistency has thickened.
Serve with some fresh coriander.




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