Sweet Potato Curry with Chapatis

Mix 100 g whole wheat flour, 20 g einkorn flour and 0.5 tsp cumin. Add a little water until the dough forms a nice, supple ball.

Knead the dough to soften it, then let it rest for 10 minutes.

Shape into small balls and flatten them on a floured surface.

Cook the chapatis in a frying pan on each side, then place them directly over the gas flame, turning them several times, until they puff up.

In a Dutch oven, sauté 1 teaspoon grated ginger, 2 teaspoons garam masala, 0.5 teaspoon turmeric, 0.5 teaspoon curry powder, 2 curry leaves and 3 thinly sliced garlic cloves in 1 tablespoon oil. Add 1 chopped onion, 1 sweet potato cut into large chunks, 150 g chickpeas and 100 g green beans. Stir to coat the vegetables well with the spices.

Add 30 cl water and cover. Cook over low heat for 20 minutes, check that the vegetables are cooked, then add 50 g coconut cream and 2 tablespoons yogurt.

Cook for another 5 minutes over very low heat and add salt to taste. Sprinkle with chopped coriander or parsley to taste and serve with the chapatis.