Ingredients
Serves 4
- 800g fresh tomatoes
- 1 cup/can cooked chickpeas
- 250g sweet potato, diced and steamed
- 2 T coconut oil
- 1 large onion
- 1 t salt
- 1 t maple syrup
- 2 T curry powder
- 2 T fresh, chopped ginger
Method
Fry the onion and ginger in the coconut oil for 8 mins. Add the spices and fry for a further 2 minutes then add the pureed tomatoes, salt and maple syrup. Simmer for 25 mins. Add the sweet potato and chickpeas. Simmer for a further 15 mins.