Preparation time: 10 minutes | Cooking time: 30 - 40 minutes | Serves: 4 

Ingredients

2 tbsp Indian Spices

3 Sweet Potatoes (chopped into 2cm chunks)

1 Onion (finely chopped) 

2 Garlic Cloves (crushed) 

400g Chickpeas

400g Chopped Tomatoes 

400g Coconut Milk 

Heat a splash of oil in a large, heavy based saucepan (that has a lid) over a medium heat. Gently cook the onions for 8-10 minutes until softened. Add the garlic and cook for 30 seconds, followed by the Indian spices and cook for a further 30 seconds.

Add the chopped sweet potato, chopped tomatoes and coconut milk. Stir everything together, bring to the boil, cover with the lid and reduce to a simmer for 10 minutes. Remove the lid and cook for a further 10 to 15 minutes, stirring occasionally, until the sweet potato is cooked through and the sauce has thickened. 

Add in the chickpeas, season to taste and continue to cook for another few minutes. 

SERVING SUGGESTION: I recommend serving this curry with spinach and naan bread however it’s a versatile dish that you can be really creative with - other suggestions would be cauliflower, mushrooms, courgettes, peppers or peas.