This is a speedy and delicious curry, packed with sweet potatoes and earthy chickpeas. Adjust the spicing to suit your own tastes – and have a tasty meal in minutes! With tomatoes, coconut milk and warming chilli, this is a great meal to make when it's cold outside and you're in a rush. The sweet coconut milk balances the heat of the chilli, making this a curry everyone can enjoy. With chickpeas, sweet potatoes, peas and tomatoes, this is four of five a day in one bowl.
2-3 sweet potatoes, depending on size
2 cloves garlic
1cm piece root ginger
1tsp chilli powder
1tbsp olive oil
2 cans chickpeas in water (500g drained weight)
250ml coconut milk
100g frozen peas
A lime (optional)
This recipe is both dairy-free and vegan. You could add a cooked, chopped chicken breast between stages 4 and 5 if you like.