A super simple recipe with a rich, creamy nuttiness thanks to the chestnuts and spices.
Purple sweet potato – chopped into cubes 2-3cm
Broccoli – sliced into batons
Chestnuts – in a jar, ready cooked
Chickpeas
Coconut milk – one can
Spices – paprika, thyme, garam masala, salt and pepper
Chop the potato and fry in spices. Add coconut milk and bring to the boil until potatoes begin to soften. Then add broccoli, chickpeas and chestnuts. Cook until broccoli soft, stir occasionally. Serve with rice, couscous, or salad and bread.
Sarasvati Flow 