Currys are popular with my friend Flo, and especially in autumn and winter, as they are cooked relatively quickly and can be easily modified with new vegetable combinations. Also carrots and chickpeas make it great and come in this combination at least once a month with us on the table. Since we still had sweet potatoes from the last pumpkin sweet potato soup and they had to go away, I tried a new variant, which we both found to be very tasty.

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