Chickpea & Sweet Potato Curry

• Prepare the stock.
• Deglaze with the stock and the white wine vinegar, then add the chopped tomatoes and the coconut milk.
• Bring to the boil, then reduce the heat and cover with the lid.
• Allow to cook over low heat for 15 minutes.

• Boil plenty of salted water in a pot or saucepan, and cook the rice for 10 - 12 minutes until done. Drain and set aside.
• Drain the chickpeas. Stir the chickpeas into the curry and cook for 5 more minutes, uncovered (see Tip). 
• Meanwhile, tear the mint leaves from the stems. Finely chop both the mint and the coriander.

Tip: if the curry is still too watery, allow to reduce further for 5 minutes, uncovered.