Step 1

Heat the oil in a wok or large deep non-stick frying pan over medium heat. Add the onion and cook, stirring, for 5 mins or until the onion softens. Add the garlic, garam masala and curry powder and cook, stirring, for 1 min or until aromatic.

Step 2

Add the sweet potato, tomato, 1/2 cup (125ml) water and the chickpeas to the onion mixture and bring to a simmer. Cover and cook, stirring occasionally, for 15 mins or until sweet potato is tender. Season with pepper.

Step 3

Meanwhile, cook the rice in a large saucepan of boiling water for 10 mins or until just tender. Drain well.

Step 4

Place the yoghurt in a small serving bowl. Season. Divide the rice among serving bowls. Top with the curry mixture and sprinkle with coriander sprigs. Serve with yoghurt mixture.