This sweet potato curry is tangy, warming, keeps you full for longer and tastes extremely delicious. It's also absolutely foolproof and only a few steps are necessary. This curry also makes a great vegan counterpart to chili con carne if you want to serve both, vegans/ vegetarians and meat eaters at parties.
To a pot add coconut milk, tomatoes and grated ginger. Warm over medium heat.
Cut sweet potato and zucchini into bite sized pieces add to the pot, along with the chili. Close pot with a lid and let simmer for about 25 minutes over low-medium heat.
Mix together miso paste with 1 tbsp water in a bowl. Combine chickpeas with the miso and add to the curry. Allow to simmer for another 5-10 minutes over low heat.
Top with parsley and serve with rice, bread or just as is.