Sweet Potato, Chickpea + Coconut Stew

  

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.

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