Chickpea, Sweet Potato & Tomato Curry

• 750g/1lb 10oz sweet potatoes, peeled and chopped into bite-sized pieces (a mixture of white and sweet can also be used if that’s all you have)
• 1 medium white onion, finely sliced or chopped
• 3 cloves garlic, crushed
• 1 tbsp oil
• 1 tbsp cumin seeds
• Ginger, 50g/scant 2oz, peeled and grated (use a teaspoon to peel, much quicker than a knife)
• 1 pinch chilli flakes OR ½ tsp chilli powder (add a smaller amount and taste it first if you’re very sensitive to heat)
• 1 heaped tsp garam masala
• Salt and black pepper
• 2 tins of chickpeas, drained (keep the chickpea water (aquafaba) to use in other recipes, eg vegan mayo, chocolate mousse, cakes… it will keep in a clean screwtop container in the fridge for 3-4 days). Search elsewhere on this site for recipes
• 1 x 400g tin tomatoes – whole are best as less watery. Chop them up in the pan
• 300-500ml water or vegan stock (if using stock, reduce the amount of salt used)

Optional: finely shredded cabbage/spring greens or roughly chopped spinach, Swiss chard or kale

ALL KITTED OUT
Chopping board; sharp knife, veg peeler; garlic crusher; measuring spoons, teaspoon, grater, tin opener, wooden or silicone spoon, medium-large saucepan