Ingredients
- 1 tablespoon oil (vegetable oil)
- 1 yellow onion (halved and finely chopped)
- 1 tablespoon ginger paste
- 1 cup coriander (stems, chopped)
- 1/4 cup curry paste (mild)
- 400 grams sweet potato (peeled and cut into 1cm pieces)
- A can (400 gram) tomatoes, chopped
- 1 1/2 cup vegetable stock
- 1 can (400 grams) garbanzo beans (chickpeas, drained)
- 1/2 cup peas (frozen)
- 1/2 cup coriander leaves (chopped and plus extra to garnish)
- TO SERVE
- Steamed rice
How to Make
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Step 1: Heat oil in a large saucepan over a medium heat and add onion, ginger paste and coriander steams and cook, stirring occasionally, for about 3 minutes or until soft.
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Step 2: Add curry paste and cook, stirring, for 1 minutes or until fragrant and then add sweet potato, tomatoes, stock and chickpeas and bring to a boil, cover, and gently boil, covered, for 12 minutes and then stir in peas and cook for a further 3 minutes, or until sweet potato is tender and sauce is slightly thickened.
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Step 3: Stir in coriander leaves and serve with steam rice and garnished with extra coriander.
We hope you enjoy this recipe!
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