Sweet Potato Chickpea Curry

First attempt at a curry. LFG! 

1 tbsp virgin olive oil

1 medium sweet potato, peeled and cubed

1 small yellow onion, diced

3 cloves garlic, minced

1 inch piece of fresh ginger, minced

1 tbsp garam masala

2 tsp curry powder

1 tsp ground cumin

1 can (540 ml) of diced tomatoes

2 can of chickpeas, drained and rinsed

1 14 oz can coconut milk

1 tsp fresh black pepper, plus more to taste

2 tbsp fresh lime juice, optional


Heat the oil in a large pot over medium heat.

Once the oil is hot, add the onion, garlic, and ginger. Sauté, stirring frequently, for about 4 minutes, until the onions are translucent.

Add the garam masala, curry powder, and cumin to the pot. Let sit for about 30 seconds before stirring.

Add the diced tomatoes and stir. Cook for 5 minutes, until the tomatoes have softened and lost their shape.

Add the chickpeas, coconut milk, sweet potato, and pepper. Include salt if that's your thing.

Stir well and bring to a simmer. Cook until the sweet potatoes are tender.

Add the lime juice and season to taste with salt and pepper.

I served this with naan bread, but it can go over a bed of rice as well. Or both.