Sweet Potato Chickpea Curry


1 large sweet potato

1 400g can chickpeas

1 large white sweet onion

2 medium tomatoes

2 garlic cloves

thumb size piece of ginger

2tbs olive oil

1/4tsp turmeric

1/2tsp cinnamon

1/2tsp curry powder

sea salt, pepper

1/2 coconut milk

coriander leaves

brown rice to serve


Chop the garlic and ginger finely.

Dice the onion.

Peel the sweet potato and cut it into 2x2cm cubes.

Cut the tomatoes into 1x1cm cubes.

Drain and rinse the chickpeas under running cold water.

Heat the oil in a heavy bottom deep pan.

Add the onions and sauté for few minutes until slightly golden.

Add the garlic, ginger and spices and sauté until fragrant.

Put the sweet potatoes in the pan add water, enough to cover all the potatoes.

Season with salt and pepper.

Bring it to a boil and let it cook for 10-15 minutes.

Add the chickpeas, tomatoes and let it cook uncovered for 5-10 minutes.

Once the potatoes are cooked through and starting to break slightly, add the coconut milk and adjust the seasoning.

Bring it to a boil, add coriander and turn off the heat.

Serve immediately with warm brown rice.