2. Peel and grate ginger. Add to pan with stock concentrate, 1 1/2 tsp ground coriander, 1 1/2 tsp mustard seeds and 1/2 tsp chilli powder (optional). Cook for 2-3 minutes until fragrant.
3. Dice and add sweet potato, tomatoes and zucchini (2cm pieces). Drain and add chickpeas along with coconut milk and 1 cup water. Mix well. Cover and simmer for 15-20 minutes until potatoes are tender.
4. Dice capsicum and roughly chop coriander. Toss together in a bowl with 1/2 tbsp olive oil.
5. Season curry to taste with salt and pepper. Divide among bowls and top with fresh topping.
We used coconut oil for this dish.
A note from Louise: Leave the skin on the sweet potato as there are so many nutrients in and just below the skin. It helps keep the chunks together as well.
Ginger, 20g *
Stock concentrate, 1/2 jar *
Coconut milk, 400ml
Sweet potatoes, 1kg
Red capsicum, 1
Coriander, 1/2 packet *
FROM YOUR PANTRY
Oil (for cooking + olive), salt, pepper, ground coriander, black mustard seeds, chilli powder (optional)