Ingredients   

2 large or 4 small kūmara, cut into 1.5cm cubes
1 onion, diced
2 teaspoons grated ginger
2 garlic cloves, crushed or finely diced
1 tablespoon coconut or neutral oil
2 tablespoons red curry paste
1 can (400ml) coconut milk
½ cup water or vegetable stock
1 can (400g) chopped tomatoes
1 can (400g) chickpeas, rinsed and drained

Garnish (optional)

Handful of fresh coriander
½ cup toasted peanuts (optional)

Method   

In a large nonstick wok or heavy-set pan, heat oil over medium heat

Add onion and fry until softened

Add kūmara, ginger, garlic and curry paste and fry until coated, about 1 minute

Add coconut milk, water or vegetable stock, and canned tomatoes and simmer covered for 10 minutes

Add drained chickpeas, stir through and simmer for another 5 minutes, until fragrant and the kūmara is cooked through

Serve over rice or with hot naan bread (or both). Garnish and enjoy!