Mop up this comforting, plant-based curry with deliciously soft naan bread for a bowl of fragrant goodness. Sweet potato and chickpeas are simmered in coconut milk for a satisfying and soothing curry that flavours your night with aromatic spice.
Preheat oven to 180°C fan-forced. Cut sweet potato into 5cm pieces and place in a bowl with ½ the tandoori paste, ½ the oil and salt and pepper. Toss to combine. Transfer to a large, lined baking tray and roast for 30 minutes or until dark golden and tender. While the sweet potato is cooking, continue with the recipe.
Peel and finely chop onion. Crush garlic. Roughly chop tomatoes. Rinse and drain chickpeas. Pick coriander leaves from their stems and finely chop stems.
Heat remaining oil in a large saucepan over medium heat. Add onion, garlic and coriander stems and cook for 6–7 minutes or until onion is softened. Add remaining tandoori paste and cook, stirring, for 1–2 minutes or until lightly caramelised and fragrant.
Add tomatoes, coconut milk and 185ml (¾ cup) water. Bring to a simmer and cook, stirring occasionally, for 10–12 minutes or until tomatoes have softened and broken down. Add sweet potato and chickpeas and cook for a further 2–3 minutes or until warmed through.
Trim snow peas. Cook in a saucepan of boiling water for 1–2 minutes or until just tender. Drain well.
Heat naan in a dry frypan over medium-high heat for 1–2 minutes each side or until golden and warmed through. Divide sweet potato curry and snow peas between plates. Top with coriander leaves and serve with naan.