This is a great dish to introduce children to the world of (mild!) curries. The addition of sweet potato counteracts any spice to make this a great family meal. 
1 onion, finely chopped 
2 garlic cloves, minced or finely chopped 
1 large sweet potato, peeled and cut into small cubes 
2 tbsp mild curry powder (use less if you prefer) 
1 tsp paprika 
1 tsp cumin 
1 can chickpeas, drained and rinsed 
1 can chopped tomatoes 
500ml low salt stock (chicken, or vegetable to make a vegetarian curry) 
(Optional – 1 can coconut milk, if you prefer a creamier curry) 
Heat 2 tbsp of oil in a large pan. Fry the onion until soft (2-3 minutes) on a medium heat. 
Add the garlic, paprika, cumin and curry powder, stirring continuously for one minute. Add the sweet potato and stir for a further 3 minutes. Add a little stock if necessary, to stop it sticking to the pan. 
Add the stock, chickpeas and chopped tomatoes. Bring to the boil, put on a lid and simmer for 30 mins. Check the potatoes are softened, and cook a little longer if necessary. 
If you wish to add coconut milk, add it for the final 10 mins of simmering. 
Serve with rice, poppadoms, naans, chapatis – whatever you wish! 
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