Sweet Potato, Mango & Chickpea Curry

Ingredients:

• 2 tomatoes

• 1/2 onion

• 2 cloves of garlic

• 1 thumb-sized piece of ginger, grated

• 2 tbsp curry powder (try to find one with no added salt)

• 2 tsp turmeric powder

• 1 tsp mustard powder

• 1 kaffir lime leaf

• 2 star anise

• Pinch of chilli flakes

• 1 tbsp apple cider vinegar (ACV)

• Juice of 1 lime

• 1 tbsp coconut aminos

• 1 medium-large sweet potato

• 1 and 1/2 cups of mango, fresh or frozen — to reduce wastage, if you’re using fresh, put the pip in the curry as well, let the flesh melt off the seed, then take it out at the end.

• 1 can of organic chickpeas (no added salt) / 1 and 1/4 cup of dried chickpeas (must be soaked for at least 8 hours or overnight, then boiled for 10-20 minutes)

• 2 cups of water

• 1/2 cup coconut milk

• Rice of choice

Method:

• Preheat large saucepan to a medium heat.

• Place tomatoes, onion, garlic, ginger, ACV, coconut aminos and spices, including the kaffir lime leaf and star anise in the large saucepan, add a 1/4 cup of water and fry until fragrant and browning.

• Add sweet potato, 1 cup of mango and a cup of water, place lid on top and leave for about 30 minutes, stir occasionally to avoid any sticking.

• Bring the heat down to medium/low, add already thoroughly rinsed chickpeas and let the curry simmer with the lid off or ajar to reduce for another 15 minutes.

• Add the rest of the mango and lime juice.

• Take the pot off the heat, add the coconut milk (do not bring the curry back up to a medium-high heat with coconut milk, it can split), put back on the heat but low!

• Serve with rice and steamed greens.