Begin by sauteeing the onions with the curry paste and a splash of vegetable stock in a large pot on medium heat until fragrant, around 3 minutes. Add in the bell peppers (and more stock as needed) and cook for a further 2 minutes, stirring frequently.

Add in the sweet potatoes, coconut milk, coconut cream, and the remainder of the vegetable stock and season with sea salt and black pepper to taste. Bring to a boil and then cook on medium heat for 15 minutes before adding in the chickpeas, crushed garlic, lime juice and chopped coriander.

Cook for a further 5-7 minutes or until the potatoes are completely cooked through.

Adjust seasonings as needed and serve with your preferred grain of choice and a sprinkling of fresh coriander.