Sweet potato, chickpea curry

Ingredients

• 400 g Chickpeas, canned, low sodium
• 1 pcs Sweet potato
• 1 pcs Onion
• 150 ml Greek yogurt
• 150 ml Cooking cream
• 180 g Tofu, smoked, Lidl
• 3 tbsp Tomato paste
• 1 tsp Turmeric, ground
• 1 tsp Cumin seeds
• 3 tsp Curry powder
• 1/2 pcs Lemon, queezed the juice out from it
• 1 pinch Salt and pepper to taste
• 2 tbsp Olive oil
• 300 g Brown rice

Method

1. Chop the onion and garlic ,and add to the pot. Cook, stirring occasionally.
2. Add the spices and the crushed tomatoes and gently scrape the bottom of the pan.
3. Pour in the yoghurt and mixed together.
4. Add the sweet potato cubes and simmer until almost tender.
5. Meanwhile cut the tofu and cook it for 2 minutes in boiling water for greater texture.
6. After drain it togehter with the chickpeas.
7. Add tofu and peas to the curry and simmer it 3 more minutes.
8. Pour in the cream and mix well.
9. Cook brown rice Add 2 times as much water as rice and simmeror for 20 minutes.
10. Serve with some lemon juice and avocado slices
11. Enjoy!