Sweet potato curry is a great way to turn this healthy vegetable into a comforting meal. Serve with crispy chickpeas and rice for a delicious meat-free meal.
Peel and chop the sweet potatoes into chunks. Place on a sheet pan or in a roasting dish and drizzle with olive oil.
Season with salt and pepper then place in a 200ºC/390ºF oven for 30 minutes or until almost cooked and starting to caramelize.
In a pot or Dutch oven set over medium high heat, sauté the onion until soft and translucent.
Add the ginger and garlic and cook for another 30 seconds. Add the spices and allow to toast until the pan is dry.
Pour in the coconut milk then allow to simmer for 5 minutes. Add the roasted sweet potato and season with salt and pepper.
Cook for another 10-15 minutes until the sweet potato is cooked through and the sauce has thickened.
Toss drained chickpeas with olive oil, salt and pepper then place in the air fryer or in a hot oven and allow to cook for 10-15 minutes until crisp and golden.
Serve the sweet potato curry over steamed Basmati rice with the crispy chickpeas and fresh coriander/cilantro.