Coconut & Turmeric Chickpea Curry

A super flavoursome and sastifying curry that the whole family will love - no curry pastes needed!

Curry:

1 onion
3 garlic cloves
1 inch fresh ginger
2 tbsp tomato puree
2 tbsp curry powder, medium
2 tbsp grass-fed ghee
1 tsp garam masala
1 tsp ground ginger
1 tsp ground cumin
1 tsp turmeric
1/2 tsp salt
Pinch of hot chilli powder (or more if you like it spicy)
400ml coconut milk
200ml water
2x 400g tinned chickpeas, drained
1 large sweet potato, diced

Rice:
2 cups jasmine rice
3-4 kaffir lime leaves
3 tbsp coconut sugar

1. To cook the rice: In a large saucepan, bring about 4 cups of water to a boil.
2. Rinse the jasmine rice and add to the saucepan then cover and reduce to a simmer. After 10 minutes, add the kaffir lime leaves and coconut sugar.
3. Once the rice is cooked, remove from the heat and leave covered for about 10 minutes.
4. To cook the curry: Heat a tbsp of oil in a large frying pan on medium heat.
5. Finely chop the onion and add to the pan. Fry for a few minutes before adding minced garlic and grated ginger. Continue to cook until fragrant and the onion is soft.
6. Add the tomato puree, all the spices, salt and ghee. Stir and cook for a minute until fragrant and it resembles a paste.
7. Now add the sweet potato, coconut milk and water (fill the empty tin halfway for 200ml). Stir and leave to simmer for 10 minutes.
8. Drain the chickpeas and add after 10 minutes. Leave for a further 20 minutes.
9. Serve the curry and the rice in a bowl and top with fresh coriander if desired.

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