Sweet potato curry

This was cheap and easy to make and tasted pretty good. The only problem I had was underestimating the pan size. It made a lot! The recipe said it served two but I froze two portions of curry and blended two into soup!
It was watery at first but I put a lid on it and left it while I cooked the brown rice and this improved it.

You fry chopped onion and crushed garlic in one pan and boil sweet potato chunks in another. Then you add curry powder, chopped tomatoes, chickpeas and stock and bring it to the boil. Then the sweet potato chunks go back in with chopped coriander and boil for 15 mins.