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1
Prep all the vegetables. Peel and finely chop the garlic and the onion. De-seed and chop the red chillies. Whizz the garlic, chilli, onion, lime juice and olive oil into a fine paste with either a hand held blender or a food processor. Season well and set aside.
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2
Peel the sweet potatoes and roughly chop them into cube shape pieces about 2cm x 2cm. Get a large pan of boiling water on the stove and stir in your spoon of honey and some sea salt. Then add the sweet potato and let them simmer for about 8 minutes. Drain when the potatoes are tender enough to push a knife through easily.
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3
Get another large, heavy bottomed, pan and add the turmeric, cumin seeds, and coriander and dry fry over a low heat for a few minutes until they become really aromatic. Rub a pestle over the top of them in the pan whilst they are cooking to break up the seeds a little to release the flavours.
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4
Tip in the garlic paste and give it a good stir. Don't rinse out the bowl, you'll need it again. Chop the creamed coconut roughly then add it into the paste jug and add 300ml of boiling water and stir together so the creamed coconut melts through. Now stir this into the curry paste.
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5
Boil the kettle and sit the tomatoes in a large bowl of the boiling water. After a minute or so the skins will pop open. Take them out with a slotted spoon and peel off the skins. Blend the skinned tomatoes with a hand held blender.
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6
Add the pureed tomatoes to the curry sauce. Leave on a low simmer for 10 minutes. After 5 minutes add the drained chickpeas and stir into the sauce to warm through.
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7
Add the cream and the remaining half a lime juiced. After about 3 minutes fold in the cooked sweet potatoes. Cook together for a 3-5 minutes more. Season to taste, sprinkle with the fresh coriander and serve with some plain boiled rice. .
