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3 medium size sweet potatoes, cooked
Large bunch of coriander, washed and chopped
1 tin of chopped tomatoes
1 tin of chickpeas
3 cloves of garlic
1.75 pints (800ml) vegetable stock
3 tsp. curry powder
Chop sweet potato into large chunks and cook until soft (about 15 minutes). Drain.
In a pan, fry onion and crushed garlic. Add curry powder and cook for 2 minutes.
Add tomatoes, chickpeas and stock and bring to the boil.
Chop cooked sweet potato into smaller chunks and add to the curry. Add chopped coriander.
Boil for 15 minutes.
Serve with rice.
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