Chickpeas and sweet potatoes are simmered in a rich coconut milk curry sauce to create this hearty, flavourful entrée. If you have any leftovers of this curry, it will taste even better the next day!
Heat oil in a large pot over medium heat. Add in diced onion and cook until softened (about 5 minutes).
Mix in minced garlic and ginger and sauté until fragrant.
Add all the remaining ingredients to the pot. Give everything a good stir then turn heat down to low.
Allow your curry to simmer for 30 minutes, or until sweet potatoes are cooked through. Occasionally give your curry another stir.
Serve your curry with brown rice, quinoa, cauliflower "rice", or naan bread. Store any leftover curry in a covered container for up to 4 days.
Your curry can also be frozen for up to 3 months. Just make sure it has completely cooled before putting it in the freezer.