Delicious chickpea & sweet potato curry

The sweet potato can be replaced with tinned sweetcorn, peas, or cauliflower...

You can use tinned chickpeas, or dried ones, in which case you will first need to soak them overnight and cook them until tender.

Fry an onion in a little bit of oil until soft and add the chickpeas. Stir for a couple of minutes. Turn down the heat and add some leftover tomato sauce, or passata, or some fresh tomatoes if you have them.

Add 3 to 4 tablespoons of curry powder, water, and either a teaspoon of sugar or agave syrup. Make sure the liquid is not too runny! If you have chili powder or paprika, you can add these too + one stock cube. If I have curry paste in the house/galley I might use that too, or just some marrow-root powder to thicken the sauce nicely.

After another 5 minutes or so, add parboiled sweet potato and 3 tablespoons of coconut cream and simmer for a couple of minutes. If sauce becomes too thick, you can add a little bit of water.

Serve with rice. I also like to add lashing of Tabasco which I then cool with plain, thick soy or coconut yoghourt. This recipe can also be made with lentils, but the chickpea version is definitely my favourite!