Vegan Sweet Potato and Chickpea Curry with Coconut Rice: Recipes by our chefs

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 can (400 ml) chickpeas, drained and rinsed
• 1 can (400 ml) coconut milk
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1/2 tsp coriander powder
• Salt and pepper to taste
• 2 tbsp coconut oil
• Fresh cilantro, chopped (for garnish)
• 1 cup jasmine or basmati rice
• 1 3/4 cups water
• 1/2 cup coconut milk