3 medium sweet potatoes, peeled and cut into chunks
1 onion, chopped
3 cloves of garlic, minced
1 T curry powder
1 can diced tomatoes (or fresh equivalent)
1 can chickpeas
2 c veggie stock
Bunch of coriander, washed and chopped (or 2 tsp dried coriander)
Boil water and cook sweet potato until softened (about 8 minutes), drain.
Over medium-high heat, fry onion and garlic in oil. Add curry powder and cook for 2 minutes. Add tomatoes, chickpeas and stock and bring to a boil.
Add sweet potato and coriander. Boil for 10 minutes.
Serve on rice or quinoa.
