Chickpea and Sweet Potato Curry

1. 1

   Toast the garam masala, paprika and curry powder in a small, dry pan over medium heat until fragrant, about 1 minute.

2. 2

   Remove from heat and set aside.

3. 3

   In a Dutch oven or large saute pan, heat the vegetable oil over medium heat.

4. 4

   Add onion and sweet potato and saute gently until potato becomes tender, 8-10 minutes, reducing heat if onions begin to brown.

5. 5

   Add garlic, ginger, tomato paste, and reserved spices and cook, stirring constantly for 1 minute.

6. 6

   Add broth, coconut milk, chickpeas and tomatoes.

7. 7

   Bring mixture to a boil and then reduce to a simmer.

8. 8

   Allow to simmer until mixture thickens, about 10 minutes.

9. 9

   Taste and add salt, if needed.

10. 10

    Remove from heat and serve immediately, topped with plain yogurt.

11. 11

    Note: This curry is excellent over white or brown rice.

* Per serving · 4 servings · Values may vary.