Chickpeas	g
Sweet Potatoes	g
Chopped Tomatoes	g
Coconut Milk	ml
Yellow Onion
Fresh Ginger	cm
Ground Cumin	tsp
Turmeric	tsp
Garlic Clove
Red Curry Paste	tbsp
Coconut Oil	tsp
Handful Fresh Coriander
Salt & Pepper to taste

1. Peel and finely chop the onion, mince the garlic clove and grate the ginger.
2. Peel sweet potato and cut into about 2 cm cubes and drain the chickpeas.
3. Heat up a large pot over medium heat and add the coconut oil.
4. Once the pot is hot, add chopped onion and garlic. Sauté until onion is glassy and add the ginger, cumin, turmeric and curry paste. Mix well till evenly coated.
5. Add the sweet potato and cook it for 1-2 minutes until it is a little browned.
6. Now add the coconut milk and the tomatoes. Mix everything and cover the pan. Let everything cook over medium heat for about 10 minutes. Make sure all sweet potato cubes are well submerged in liquid so they cook fast.
7. Add the chickpeas and reduce the heat.
8. Let simmer uncovered until sweet potato is cooked through and sauce has thickened (20-30 minutes), stirring mid through and making sure again all sweet potato pieces are submerged in liquid at all times.
9. Season with salt and pepper to taste, if necessary. Serve over steamed white rice, sprinkle with fresh chopped coriander and a little bit of chill flakes for extra spice.

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