Sri Lankan Vegan Coconut Curry

Dice the onion and finely mince the garlic. Heat a little oil in a pan, then sauté the onion and garlic until translucent. Add the curry powder and ground chili, and toast for 10–15 seconds until fragrant to release the spices' aromas. Add the green beans, diced sweet potato, and drained chickpeas, then stir thoroughly. Pour in the coconut milk (and a little water if necessary), season with salt and pepper, and simmer over medium heat until all the vegetables are tender.

Once ready, thicken with Vegaföl and stir until smooth. Toss in finely chopped fresh coriander. Finally, season with fresh lime juice, an extra serving of coriander, and a bit of freshly ground pepper; and your fragrant, creamy curry is ready!