Ingredients:

  • 1 tbsp olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 2 cups (500g) sweet potato, peeled and cubed into ½ inch pieces
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 2 tbsp (14g) mild curry powder
  • 1 tsp (3g) ground turmeric
  • ½ tsp (1g) red pepper flakes
  • 1 cup (240ml) vegetable broth
  • 1 tbsp (15ml) lime juice
  • ½ tsp (3g) sea salt

Instructions:

  1. Heat the oil over medium heat in your pot. Add the diced onion and sauté for 4–5 minutes until translucent. Stir in the garlic and ginger, cooking for just 60 seconds until the kitchen smells fragrant and the garlic is golden.
  2. Lower the heat slightly and stir in the curry powder, turmeric, and red pepper flakes. Stir constantly for 1 minute until the oil turns a deep orange-yellow and the spices smell toasted.
  3. Toss in the cubed sweet potatoes and chickpeas, stirring to coat every piece in the spice mixture. Pour in the vegetable broth and coconut milk. Bring the liquid to a gentle simmer, then cover and cook for 12–15 minutes until sweet potatoes are fork-tender.
  4. Remove the pot from the heat. Stir in the lime juice and salt to brighten the flavor profile.