Ingredients:

  • 2 tbsp olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 2 tbsp (16g) mild curry powder
  • 1 tsp (3g) ground turmeric
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (1g) ground coriander
  • 1/4 tsp (0.5g) red pepper flakes
  • 1 tsp (6g) salt
  • 2 lbs (900g) sweet potatoes, peeled and cut into 1-inch cubes
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1 cup (240ml) vegetable broth
  • 1 tbsp (15ml) fresh lime juice
  • 1/4 cup (10g) fresh cilantro, chopped

Instructions:

  1. Heat the oil over medium heat. Add the diced onion and cook for 4–5 minutes until translucent and edges are slightly golden.
  2. Stir in the minced garlic and grated ginger, cooking for another 60 seconds until fragrant.
  3. Add the curry powder, turmeric, cumin, coriander, red pepper flakes, and salt. Stir constantly for 1 minute to bloom the spices.
  4. Toss in the cubed sweet potatoes, stirring to coat every piece in the golden spice paste.
  5. Pour in the coconut milk, vegetable broth, and drained chickpeas. Bring to a gentle boil, then reduce heat to low.
  6. Cover and simmer for 12–15 minutes, or until the potatoes are tender.
  7. Stir in the fresh lime juice and chopped cilantro before serving.