Coconut Curried Sweet Potato & Chickpea Stew

1 small onion
1 tbsp rice bran oil
3 cloves garlic
½ tsp dried cinnamon
½ tsp dried turmeric
½ tsp dried cumin
½ tsp dried ground cloves
½ tsp dried coriander
SIDS SALT & PEPPER to taste
1 tsp grated ginger
1 red chilli
480 g can diced tomatoes
½ tsp SIDS CRAZY SALT
480 g can chickpeas
1 large kumera
480 g can light coconut milk
½ cup chopped parsley
Jasmine rice, for serving

In a large, deep frypan, heat the oil and an onion. (loosely diced) Soften for 3-4 minutes while mincing the garlic & chilli and gathering the spices. (which are essential for a good curry)
Add the garlic, chilli, each spice and ginger to the onions. As with all good curries, you develop so much more flavour by directly spicing the onions at the beginning as opposed to adding them to the completed dish later on. Stir and allow the spices to mingle with the onions for several minutes.
Add almost all the other ingredients to the pan – throw in the (drained and rinsed) chickpeas, tomatoes, SIDS CRAZY SALT, light coconut milk and kumera that has been peeled and diced into 2 cm chunks.
Turn the heat down to a simmer, cover and cook at least 30 minutes (50 is ideal) to fully break down and absorb all these beautiful spices. Stir occasionally and give the dish at taste after 20 minutes. I often add a lot more spices at this point; especially cinnamon, turmeric and SIDS SALT & PEPPER to taste. If you want the dish extra spicy, a dash of cayenne pepper wouldn’t be a bad idea.
At the last minute before serving, add a handful or two of fresh chopped parsley to complete this dish. Serve atop fluffy jasmine rice for an unforgettably creamy and comforting meal. This keeps amazingly well in the refrigerator for 2-3 days.