1 tbsp of coconut oil
½ yellow onion
2 cloves of garlic
1 tbsp of mild curry powder
½ tsp of cumin
½ tsp of smoked paprika
1 large carrot, peeled and sliced
1 small sweet potato, cubed
1 tin of Mr Organic cherry tomatoes
400ml of vegetable broth
Salt & pepper, to taste
1 tin of Mr Organic chickpeas
Juice of ½ lemon
Rice, coconut yoghurt & fresh coriander to serve
Step 1Heat the coconut oil in a large non-stick pan and saute the onion for 3-4 minutes. Add in the garlic and cook for another minute.
Step 2Sprinkle in the curry powder, cumin and smoked paprika, then add the carrots and sweet potato. Stir everything to evenly coat in the spices for about 1 minute. Once the mix is fragrant, add in a tin of Mr Organic cherry tomatoes and 400ml of vegetable broth.
Step 3Bring to a simmer and cook covered with a lid for 20-25 minutes, then season to taste with salt and pepper.
Step 4Lastly, stir in the chickpeas and heat through for 2-3 minutes, then remove the curry from the heat and stir in the fresh lemon juice.
Step 5Serve on its own or alongside rice, coconut yoghurt and fresh coriander.