Put chopped onion, garlic and 120 ml (1/2 cup) of water in a pan and bring to a boil. Cook for a few minutes until the onion and garlic soften and get a golden colour.

Add salt and curry, then mix and stir for 1 to 2 minutes.

Add chickpeas, chopped bell pepper, sweet potato cut into slices, 250 ml water (1 cup), coconut milk and tomato puree.

Stir, cover and cook for 30 minutes.

Meanwhile, cook the rice according to the instructions.

Serve and decorate with fresh parsley if desired.