Heat olive oil in a heavy bottomed pot over a medium flame. Once the olive oil has warmed, add the shallots with a generous pinch of flaked sea salt and sauté until the shallots begin to soften.
Next, add the ginger and garlic and sauté for 30-60 seconds, just until their rawness has cooked out.
Add the chilli powder, turmeric powder, cumin powder, coriander powder and cinnamon stick and sauté the spices for around 60 seconds. Just until the spices begin to shimmer and release their aromas.
Then add the potatoes, carrots, swede and vegetable stock into the pot. Cover the pot with a lid and allow the curry to simmer for between 25-30 minutes or until the vegetables have softened.
Once the vegetables have cooked through, add the chopped tomatoes and gently simmer the curry for another 5 minutes.
Finally, pour in thick coconut milk and a sprinkle of flaked sea salt. Simmer for a final minute and then remove from the heat.
Sprinkle over chopped coriander leaves and serve the curry immediately with some lovely white or brown rice.