Sweet Potato Chickpea Coconut Curry

This is one of my favorite weeknight meals to make when I'm busy. I usually have all the ingredients and can whip it up in just 20 minutes. It makes quite a bit but the leftovers are even better because the curry thickens and the potatoes absorb more flavor.

Ingredients:

• Rice

• 2-3 tbsp olive oil

• 1 yellow onion, chopped into 1 1/2 inch pieces

• 3 garlic cloves, minced

• 1 tsp fresh ginger, grated

• 1/4 cup Mae Ploy Red Curry Paste

• 1 tsp curry powder

• 1 tsp turmeric powder

• 2 sweet potatoes, cubed

• 2 (15oz) cans garbanzo beans, drained

• 2 (15oz) cans Thai Kitchen Coconut Milk

• 2 cups vegetable broth (I always recommend Better Than Bouillon Organic Vegetable Base. So much better than the boxed broth)

• Salt

• Pepper

• Four lime leaves

• 1 tbsp cornstarch

• 1 lime

• Naan

Directions:

1. Make your rice.

2. Meanwhile, in a large pot over high heat, add the olive oil, chopped onion, garlic, ginger, curry paste, and spices. Sauté for a couple minutes.

3. Add the sweet potato, garbanzo beans, coconut milk, and the 2 tsp Bouillon Base plus 2 cups water. (Nothing beats the Better Than Bouillon Base! It lasts so long and tastes so much better than other veggie broths). Add some salt, pepper, and the lime leaves.  

4. Bring to a boil, reduce heat to low, and cook for 20 minutes until the sweet potatoes are done. 

5. If you prefer your curry to be a bit thicker, in a small bowl, mix some of the curry liquid with the cornstarch. Add mixture back to the pot, mix, and cook for a couple more minutes. 

6. Serve with the rice, naan, and lime!