In a large pot over medium heat, heat the oil. Add the diced white onion and sauté for about 5 minutes until translucent. Add the diced garlic, ginger, chopped chilli, dried thyme, turmeric, allspice, cumin, and salt. Stir continuously for another 3 minutes to toast the spices and enhance their flavours.
| 2 cloves garlic, diced
1-inch ginger, diced 1 teaspoon chili, chopped 2 teaspoons dried thyme 1 teaspoon turmeric 2 teaspoons allspice 2 teaspoons cumin 1 teaspoon salt 2 tablespoons oil 1 white onion, diced |
Pour in the coconut milk, then add the diced sweet potatoes and chickpeas along with their liquid. Stir well to combine. Reduce the heat to medium-low and let the curry simmer for 30 minutes, or until the sweet potatoes are tender but not mushy.
|
400ml coconut milk 2 large sweet potatoes, diced 400g chickpeas with liquid |
Serve with a bowl or rice and peas
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