Ingredients:
1 medium sweet potato, peeled and cubed
1 large onion, diced
2 gloves of garlic
1 can of garbanzo beans, rinsed and drained
1 can of tomato purree - or just fine chop some tomatoes 
Handful of fresh coriander
1 can of coconut milk 
70g of basmati rice

 

Spices:
2 teaspons of garam masala
2 teaspoons of curry powder
2 teaspon of grounded cumin
1 teaspoon of cayenne pepper

 

Directions: 
Cook unpeeled sweet potatoes in a salted water for about 18 mins until they are completely soft (test them with a fork). Wait until they cool down and peel them off.

Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic. Stir until the onion has softened and turned golden brown, for about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, and salt; cook for 3 minutes. Add the tomatoes, garbanzo beans, potatoes. Pour in the coconut milk and simmer for 5 more minutes. Serve with soft basmati rice and top it off with some good fresh coriander leaves.
Enjoy!