Roughly chop onions, garlic and ginger and add to a slow-cooker pot along with the rapeseed oil. Cook over medium heat until the onions turn translucent.

Pour in the tin of tomatoes and tomato puree, then using a stick blender, blend until smooth and creamy.

Add the coconut milk, spices, maple syrup and chickpeas and stir until completely combined.

Peel the sweet potatoes, then chop into large chunks. This will prevent them from breaking apart when cooking.

Place the pot into the slow cooker and turn to a medium setting then cook for 4 hours. If you don’t have a slow cooker, heat oven to 150ºC and place the mixture into an oven dish. Cover with tin foil and bake for two and a half hours. The sauce should turn darker and the potatoes should be soft when pierced with a fork or knife.

Add the frozen peas for the last 10 minutes of cooking.

To serve, sprinkle over finely chopped coriander and serve on a bed of rice.