This is a fabulous and cheap veggie curry great for a student gathering or a tasty mid-week meal the entire family will enjoy. You can add a topping of cashew cream or yogurt to kick it up a notch. The leftovers will taste great the next day.
2 large sweet potatoes, peeled & diced
11/2 cup peas, frozen
1 cup cooked chickpeas
3 Massel Vegetable Ultracubes
1 tablespoon curry powder
2 cups water
2 cups coconut milk
1. Add all ingredients in a soup pot and simmer until sweet potatoes are tender. Add more liquid if necessary.