Sweet Potato & Chickpea Curry

Directions

• Wash and chop the sweet potatoes (with their skins) into bite-sized chunks.
• Place the potatoes in a roasting dish, drizzle with Olive Oil, sprinkle with sea salt, fennel seeds, sesame seeds and black pepper.
• Place in the oven for about 30 minutes or until the potatoes start to soften but are not fully soft.
• Mix the crushed Garlic, finely chopped Ginger, Curry Powder, Tumeric, Paprika, Garam Masala, Coriander and a good tsp of Sea Salt together in a bowl.
• Add about 3 tbsp of Olive Oil to a large frying pan and add the spices.  Fry gently on a low heat for 2-3 minutes.  Do not burn!
• Add the 1/2 tin of Tomatoes and fry gently for another couple of minutes, stirring well.
• Add the courgette and peppers and fry gently for another 2-3 minutes.
• Once the sauce is to your satisfaction, add the tomato purée until you get a nice pink salmon colour. Taste and add salt if necessary to bring out the tomato flavour.Add the Coconut Milk and bring almost to the boil, stirring well.
• Add the Vegetable Stock, bring to the boil and simmer for about 5 minutes to let the courgette and peppers start to cook.
• Add the tin of Chickpeas and mix in well.
• Remove the potatoes from the oven and add the whole mixture including the oil and seeds to the curry.  Stir in well.
• Simmer uncovered until the sauce reduces to the consistency you like (about 15-20 mins).
• Add the fresh coriander and mix in well.  Remove from the heat and leave to sit for about 4-5 minutes, stirring occasionally, to allow the coriander flavour to infuse.
• Serve with some organic short-grain brown rice!