½ tablespoon sunflower oil
1 onion, peeled and diced
1 tablespoon traditional curry powder*
1 medium sweet potato, peeled & diced
1 425g tin chickpeas, drained
1 270ml tin lite coconut milk
1 cup water
1 cup broccoli, cut into small florets
Cooked rice to serve
Heat oil in a large saucepan over medium-high heat. Add the onion and cook until softened. Add curry powder and cook, stirring, for 1 minute.
Add the sweet potatoes, chickpeas, coconut milk, and water and stir. Cook for 10 minutes.
Add the broccoli and cook for a further 5 minutes or until tender. Serve with rice and top with coriander if desired.
*Gluten free if using gluten free curry powder