Cook the kasha following instructions.
Meanwhile let’s start preparing the ingredients for the curry
- chop the onion
- finely chop the garlic
- mix with mustard and spices in a bowl
- drain the chick peas
- cut the sweet potato into dices
- prepare the broth
- cut the tomatoes into cubes
In a pan, sauté the onion for 3 to 4mn on medium heat in the coconut oil.
Add in the garlic-mustard-spices mix and 1tbsp of the broth, and cook for 2mn.
Add the chick peas, the sweet potato, the broth, and simmer for 10mn on medium heat.
Add the coconut milk and tomato purée, stir well and simmer for 5 to 10mn until you get a creamy texture. Add fresh coriander.
Serve with kasha and purslane.