Preheat the oven to 190°C.

In a mixing bowl, combine the diced sweet potatoes, chilli powder and olive oil and mix with your hands to coat the potato cubes. Bake the potatoes in the oven for 30 minutes, shaking the tray occasionally.

While the potatoes are cooking, gently sweat the onion and garlic in the olive oil, in a large soup pan. After 5 minutes, add the spices and herbs into the pan and mix well with the onions. Allow the spices to cook out for another couple of minutes, stirring regularly.

Add the rest of the ingredients into the pan. Stir well then simmer gently, covered, for 25-30 minutes.

Serve the chilli topped with the roasted sweet potatoes and fresh coriander.