Pop the tomatoes into a dry pan in the oven, on 190 C for 15 mins to soften and cook
Then combine spices in a mortar and pestle. Think about all the transformations about to take place internally for you as you grind.
Turn on a pan with oil and mustard seeds, once they’re popping add in the onion and sautee for a few minutes before adding the spices. The aroma is now intoxicating! Add the sweet potato, salt, tomatoes, 1 cup of vegetable stock and stir to combine. Let simmer for 15 minutes covered, or just until the potato is cooked.
Add the chickpeas and simmer for a further 5 minutes. Add the peas after this. A couple minutes more to simmer and the curry is ready. Turn off the heat and cover.
To prepare the sunflower seeds: Put a cup of sunflower seeds into a dry pan, on medium heat. Keep the seeds moving until they are roasted and crispy on the outside. Or, until you smell the aroma of roasting seeds. Divine!
Serve topped with a squeeze of lime juice, the sunflower seeds and a garnish of finely chopped parsley and coriander leaf.