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Sweet potato and chickpea curry

Ingredients

• 1 tbsp ghee or vegetable oil
• 1 large onion, very finely sliced
• 2 garlic cloves, finely chopped
• whole bunch of coriander (25g), stalks finely chopped, leaves reserved for later
• 1 tbsp fresh minced ginger or ginger purée
• 2 tsp turmeric
• 1 tbsp garam masala
• ½ tsp chilli powder (we used Kashmiri)
• 2 large vine tomatoes (250g), finely chopped
• 1 tbsp tomato purée
• 1 x 400ml tin light coconut milk
• 500g sweet potatoes, peeled and cut into rough 2cm pieces
• 2 x 400g tins chickpeas, drained
• 40g ground almonds
• whole bunch of coriander (25g), finely chopped

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