2 medium sweet potatoes, diced
1 medium onion, diced
3 cloves of garlic, finely minced
Small piece of fresh ginger, fined chopped
1 tin of chickpeas, drained
1 tin of coconut milk
2 Tbsp tomato purée
1 veggie stock cube, crumbled
1/2 tsp mild curry powder
1/2 tsp garam masala
Dash of water
Start by steaming the sweet potato until soft but not falling apart. Fry the onion, garlic and ginger in a little vegetable oil until soft.
Add the tomato purée, spices and stock cube to the onion mix with a dash of water until everything has combined. Pour in the coconut milk and stir well.
Add the sweet potato and chickpeas, and let the stew bubble away for a few minutes while the flavours combine and the sauce thickens a little.
Serve with quinoa and greens, kale or spinach.