Sweet Potato & Chickpea Curry | Creamy Autumn One-Pot Meal

Preheat the oven to 200 °C. Peel the sweet potatoes and cut them into approx. 2 cm cubes. Toss with 1 tablespoon of melted coconut oil and a pinch of salt, then spread them out on a baking sheet lined with baking paper. Roast for 20-25 minutes until lightly browned on the outside, but soft and creamy on the inside.

Finely dice the onion, and finely grate the garlic and fresh ginger. Drain the chickpeas and rinse thoroughly under cold running water.

Bring the basmati rice to a boil in twice its volume of lightly salted water, then cover and cook over low heat for 12 minutes. Turn off the heat and leave covered until serving.