Sri Lankan curry

1. Boil sweet potato until cooked but firm; set aside.
2. Stir fry Sri Lankan paste until fragrant. Add lentils and chickpeas; stir fry until cooked.
3. Add cooked sweet potato; mix well. Add coconut milk; mix well and gently simmer for 2-3 minutes until hot.
4. Place in a serving pot/wok and garnish; keep warm at serving area.

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