Sweet Potato and Chickpea Curry

• 2 tablespoons oil
• 1 large onion, thinly sliced
• 4 cloves garlic, crushed
• 2 cm piece ginger, finely grated
• 1 green chilli, seeded and finely sliced
• 2 teaspoons garam masala
• 2 teaspoons ground coriander
• 2 teaspoons cumin
• 1 teaspoon turmeric
• 1 large carrot, cut into 2cm pieces
• 2 x 400 g cans chickpeas, rinsed and drained
• 2 tablespoons tomato paste
• 400 g sweet potato (kumera), cut into 3cm pieces
• 2 1/3 cups water
• 250 ml PHILADELPHIA Extra Light Cream For Cooking, a cream alternative
• 1 cup frozen peas, thawed
• 1 cup coriander leaves
• Steamed rice, for serving
• Extra coriander leaves, for garnish

1. HEAT the oil in a large saucepan; add onion, garlic, ginger and chilli and cook, stirring frequently over medium heat for 3 minutes or until onion is softened.
2. ADD the spices, carrot, chickpeas and tomato paste and cook for 4-5 minutes or until fragrant, add the sweet potato and water and bring to the boil.
3. Reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender.
4. STIR through the PHILLY, peas and coriander then simmer another 5 minutes until heated through.
5. (Add a little extra water, if required).
6. Spoon into serving bowls with rice and garnish with extra coriander.
7. Serve immediately.

oil, onion, garlic, ginger, green chilli, garam masala, ground coriander, cumin, turmeric, carrot, chickpeas, tomato paste, sweet potato, water, philadelphia, frozen peas, coriander leaves, rice, extra coriander

Taken from www.kraftrecipes.com/recipes/sweet-potato-chickpea-curry-135760.aspx (may not work)