Slice the carrots into half-moons.

Heat the oil in a sauté pan and fry the carrot and sweet potato cubes until al dente.

Add the curry paste, tomato paste, and coconut milk, and some stock if the sauce is too thick.

Stir in the drained chickpeas and heat everything through thoroughly.

Finally, add the halved cherry tomatoes and a large handful of coarsely chopped parsley or coriander.

Serve with rice. Delicious with naan bread.