Chickpea and Sweet Potato Curry

• 1 teaspoon Garam Masala
• 1 teaspoon Paprika
• 2 Tablespoons Indian Curry Powder
• 1 Tablespoon Vegetable Oil
• 1 whole Onion, finely chopped
• 1 whole Sweet Potato, Cut Into 1/2 Inch Cubes
• 1 clove Garlic, Minced
• 1 teaspoon Grated Fresh Ginger
• 2 Tablespoons Tomato Paste
• 1 cup Vegetable Broth (or Water)
• 1/2 cups Light Coconut Milk
• 1 can (16-oz Can) Chickpeas, Drained And Rinsed
• 1 can (15-oz Can) Whole Tomatoes, Drained And Chopped
• Salt To Taste
• 1 cup Plain Yogurt, For Serving

1. Toast the garam masala, paprika and curry powder in a small, dry pan over medium heat until fragrant, about 1 minute.
2. Remove from heat and set aside.
3. In a Dutch oven or large saute pan, heat the vegetable oil over medium heat.
4. Add onion and sweet potato and saute gently until potato becomes tender, 8-10 minutes, reducing heat if onions begin to brown.
5. Add garlic, ginger, tomato paste, and reserved spices and cook, stirring constantly for 1 minute.
6. Add broth, coconut milk, chickpeas and tomatoes.
7. Bring mixture to a boil and then reduce to a simmer.
8. Allow to simmer until mixture thickens, about 10 minutes.
9. Taste and add salt, if needed.
10. Remove from heat and serve immediately, topped with plain yogurt.
11. Note: This curry is excellent over white or brown rice.

garam masala, paprika, curry, vegetable oil, onion, sweet potato, clove garlic, fresh ginger, tomato paste, vegetable broth, light coconut milk, chickpeas, tomatoes, salt, yogurt

Taken from tastykitchen.com/recipes/main-courses/chickpea-and-sweet-potato-curry/ (may not work)