1 Large Sweet Potato
1 400g Tin of Chickpeas
1 White Onion
1 Pepper
2 Cloves of Garlic
1/2 Red Chilli
Thumb size portion of Ginger (ground works fine too)
1tbsp Ground turmeric
1tsp Ground cumin
1tsp Garam masala
1tsp Paprika
1/2tsp Cayenne pepper
1 Tin of Coconut milk
1 Tin of Tomatoes
Juice of 1 Lime
Fresh Coriander
Olive Oil
Salt & Pepper
Rice
Cook the rice according to the instructions on the packet.
Chop the sweet potato into chunks, drizzle in olive oil and roast for 15 minutes until they start to soften.
Chop the onions, peppers, herbs and spices and rinse the chickpeas.
Drizzle the olive oil into a pan and add the garlic, chilli, ginger and onions. Pan fry until golden.
Add the peppers and continue to cook on a low heat for 5 minutes.
Spoon in the dried spices before adding the partially cooked sweet potato and chickpeas. Stir well.
Pour in the coconut milk and tinned tomatoes. Boil and then simmer for 20 minutes.
Add the lime juice, fresh coriander and season with salt and pepper.
Continue to simmer for a further 5 minutes and then serve with some rice and greens. I added some red cabbage too for an extra source of fibre and colour. Yum!
*perfect to batch cook and freeze*