1 tblsp vegetable oil
1 onion, halved, finely chopped
1 tblsp ginger paste
1 cup chopped coriander stems
¼ cup mild curry paste
400g sweet potato, peeled, cut into 1cm pieces
400g can chopped tomatoes
1½ cups vegetable stock
400g can chickpeas, drained
½ cup frozen peas
½ cup chopped coriander leaves
Steamed rice, to serve
Extra coriander leaves, to garnish
Heat oil in a large saucepan over a medium heat. Add onion, ginger and coriander stems. Cook, stirring occasionally, for about 3 minutes, or until soft. Add curry paste. Cook, stirring, for 1 minute, or until fragrant.
Add sweet potato, tomatoes, stock and chickpeas. Bring to boil. Cover. Gently boil, covered, for 12 minutes.
Stir in peas. Cook for a further 3 minutes, or until sweet potato is tender and sauce is slightly thickened. Stir in coriander leaves.
Serve with steamed rice. Garnish with extra coriander