Sweet Potato and Chickpea Curry
Serves 4, Prep and Cook: 30 mins
1 tblsp vegetable oil 1 onion, halved, finely chopped 1 tblsp ginger paste 1 cup chopped coriander stems ¼ cup mild curry paste 4 00g sweet potato, peeled, cut into 1cm pieces 400g can chopped tomatoes 1½ cups vegetable stock 400g can chickpeas, drained ½ cup frozen peas ½ cup chopped coriander leaves Extra coriander leaves, to garnish Steamed rice, to serve 1 Heat oil in a large saucepan over a medium heat. Add onion, ginger and coriander stems. Cook, stirring occasionally, for about 3 minutes, or until soft. Add curry paste. Cook, stirring, for 1 minute, or until fragrant.
2 Add sweet potato, tomatoes, stock and chickpeas. Bring to boil. Cover. Gently boil, covered, for 12 minutes.…
