Creamy Sweet Potato Chickpea Curry

Method

1. 1 Heat a good glug of olive oil in a non-stick pan over medium heat.
2. 2 Add the diced onion, grated ginger, and minced garlic. Cook for 5–8 minutes until the onion is golden and softened.
3. 3 Add the turmeric, fenugreek, cumin, and chilli powder. Stir well to coat the aromatics.
4. 4 Add the tomato paste and cook for 4–5 minutes, letting the flavours infuse. If the mixture begins to stick, add a splash of vegetable broth.
5. 5 Add the chopped sweet potato, chopped tomatoes, and another splash of broth. Cover with a lid and simmer for 15–20 minutes until the sweet potato is soft enough to mash slightly with a fork. Never let the base dry out — add more broth as needed.
6. 6 Add the cooked chickpeas and coconut milk. Stir to combine and bring to a gentle boil.
7. 7 Season with salt and pepper. Turn off the heat and stir in the nutritional yeast for extra richness.
8. 8 Let the curry sit for a few minutes to thicken.
9. 9 Plate up with fluffy rice. Top with dollop of plant based cream, pickled onions, fresh coriander (if using) and sesame seeds.