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Prep – Dice onion and carrot, finely chop garlic + ginger. Tear tofu. Drain chickpeas. Thinly slice sweet potato.
Roast the tofu – Add tofu to a lined tray, spray with oil, roast at 180°C fan for 15 mins until golden.
Make the curry base – Heat oil in a casserole dish. Fry onion + carrot for 8–10 mins. Add ginger, garlic + tomato purée, fry 1 min. Stir in curry powder + flour. Add stock, soy sauce, maple syrup, rice vinegar + coconut milk. Simmer 10–12 mins. Stir in tofu + chickpeas.
Assemble the pie – Toss sweet potato slices in a little oil. Arrange in a spiral over the curry.
Bake – Cook for 30–40 mins until the top is golden and the sweet potato is tender.
Serve – Finish with black sesame seeds + coriander.