Heat 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.
Sprinkle 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.
Bring to a simmer and cook covered with a lid for 20-25 minutes, then season to taste with salt and pepper.
Lastly, 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.
Serve on its own or alongside rice, coconut yoghurt and fresh coriander.