Thai Coconut Chickpea and Sweet Potato Curry

Method

1. 1Rinse the jasmine rice and cook it in 600 ml of lightly salted water over low heat for about 12 minutes, then remove from heat and let sit covered.
2. 2Peel and dice the sweet potatoes into 2 cm cubes. Finely grate the ginger and mince the garlic cloves.
3. 3Heat the rapeseed oil in a large pot over medium heat. Add the curry paste, garlic, and ginger, sautéing for 2 minutes until fragrant.
4. 4Add the diced sweet potatoes, drained chickpeas, and coconut milk to the pot. Bring to a gentle boil, then simmer on low heat for 18-20 minutes until sweet potatoes are tender.
5. 5Season with salt and fresh lime juice, then serve hot over jasmine rice topped with freshly chopped coriander.