SWEET POTATO AND CHICKPEA CURRY

INGREDIENTS:
1 clove garlic
1 can chickpeas
1 large sweet potato
1 can coconut milk
2 Tbsp red Thai curry paste
Salt (if necessary)
Pepper (if necessary)

INSTRUCTIONS
Heat a large sauce pan over medium heat.
Add garlic.
Peel sweet potato and cut into about cubes.
Once hot, add a splash of oil to the pan and then add garlic.
Add curry paste and mix well.
Add coconut milk, sweet potato and chickpeas and stir well. Make sure all sweet potato cubes are well submerged in liquid so they cook fast.
Bring to the boil and once boiling reduce heat to constant simmer (medium low).
Let simmer uncovered until sweet potato is cooked through and sauce has thickened (20-30 minutes), stirring mid through and making sure again all sweet potato pieces are submerged in liquid at all times.
Salt and pepper to taste if necessary, then serve over steamed white rice, add sriracha for spice.