INGREDIENTS

• 2 tbsp vegetable oil
• 2 red onions, finely chopped
• 1 thumb-sized piece ginger, grated
• 3 tbsp mild curry powder
• 2 medium sweet potatoes, chopped into 2cm chunks
• 1 tin chickpeas, drained and rinsed
• 1 tin chopped tomatoes
• 1 tin coconut milk
• Basmati rice, cooked

To serve (optional):

• Fresh coriander
• Lime wedges
• Chilli flakes

METHOD

1. Heat oil in a large frying pan over a medium-high heat. Add the onion and cook for 5 minutes, stirring often, to soften.
2. Add the ginger and curry powder. Stir and cook for a further minute. Add the sweet potato, chickpeas, tinned tomatoes and coconut milk.
3. Bring to a gentle bubble, then simmer gently, stirring occasionally for 20 minutes – until the sweet potato has softened. If the sweet potato is still firm (this depends on the size of the chunks) you can cook for 5-10 minutes more. Add a splash of water or veggie stock if the sauce starts to look too thick.
4. Serve with Basmati rice, topped with fresh coriander and chilli flakes.