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Method
Make it happen
- 01
Soften diced onion in oil for 7 minutes over a medium heat, then add garlic, mild curry powder and turmeric and fry gently for 1 minute.
- 02
Add chopped tomatoes, stock and salt and simmer 10 minutes to form a mild, smoothable sauce; blend carefully if a smoother texture is preferred.
- 03
Simmer sweet potato cubes in the mild sauce with extra stock for 18–20 minutes until almost tender.
- 04
Add the chickpeas and cook another 5 minutes, checking sweet potato is soft and everything piping hot.
- 05
Rinse the rice until the water runs almost clear. Add to a saucepan with 450 ml water, bring to the boil, cover and simmer on very low heat for 12 minutes; rest covered for 5 minutes.
- 06
Taste, adjust the seasoning and spoon the hot curry over the rice to serve.