Sweet Potato Chickpea Curry

This recipe for sweet potato chickpea curry is perfect for a cozy night in. It's hearty, warming and full of flavor.

Ingredients:

• 1 tbsp coconut oil
• 2 medium red onion, chopped
• 5 pieces garlic cloves
• 1/2 tbsp garam masala
• 1 tbsp cumin
• 1/2 tsp cayenne or chili powder
• 1 tbsp garlic powder
• 1 tbsp turmeric powder
• 500 g sweet potato, chopped
• 400 g chopped tomatoes
• 1 1/2 cups coconut milk
• 15 oz (or 1 can) cooked chickpeas
• 200 ml vegetable stock
• 1/2 tsp black pepper
• 1/4 tsp sea salt
• 2 tbsp brown sugar
• 1 cinnamon stick
• 2 bay leaf

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic and ginger and sauté for 3-5 minutes until softened.
   
   
2. Add curry powder, ground coriander, cumin, paprika, cinnamon, salt, and pepper. Stir and cook for a further minute.
   
   
3. Add sweet potatoes, chickpeas, and chopped tomatoes to the pot and stir to coat with the spice mixture.
   
   
4. Pour in the coconut milk and bring to a simmer. Cover and cook for 20-25 minutes until sweet potatoes are tender.
   
   
5. Garnish with fresh cilantro, if desired.

Tips and Variations

• You can substitute the sweet potatoes with butternut squash or pumpkin for a different flavor.
• If you like your curry spicier, add a chopped chili pepper or a teaspoon of chili powder.
• Serve with rice or naan bread for a complete meal.