Thai-style Coconut Curry | Challenge 22

Ingredients

• 1 onion
• 2 cloves garlic
• Neutral vegetable oil, like sunflower or canola
• 1 thumb-sized piece of fresh ginger, or 1 tsp ground ginger (optional)
• 2 sweet potatoes
• 1 carrot
• 10.5 oz pack of tofu (or 300g)
• 2 tbsp Thai red or green curry paste
• 14 oz (400g) cooked chickpeas
• A 13.5 oz can (400 ml) coconut milk, or 150 ml dairy-free cream
• 2 tsp lime juice, or lemon juice (optional)
• Fresh chopped cilantro (coriander), to serve (optional)