After a hearty and fuss-free vegetarian meal? This hearty chickpea and sweet potato curry is it.
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Heat the oil in a wok or large deep non-stick frying pan over medium heat. Add the onion and cook, stirring, for 5 mins or until the onion softens. Add the garlic, garam masala and curry powder and cook, stirring, for 1 min or until aromatic.
Add the sweet potato, tomato, 1/2 cup (125ml) water and the chickpeas to the onion mixture and bring to a simmer. Cover and cook, stirring occasionally, for 15 mins or until sweet potato is tender. Season with pepper.
Meanwhile, cook the rice in a large saucepan of boiling water for 10 mins or until just tender. Drain well.
Place the yoghurt in a small serving bowl. Season. Divide the rice among serving bowls. Top with the curry mixture and sprinkle with coriander sprigs. Serve with yoghurt mixture.
COOK. STORE. SAVE.
Already have some washed white or Red Royale potatoes handy? Use them in place of the sweet potato.