Created by ImPat on October 3, 2018
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.
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.
Step 3: Stir in coriander leaves and serve with steam rice and garnished with extra coriander.