4Tablespoonsgreen or red curry pasteI used green curry paste from Thai Kitchen
1medium-large sweet potatopeeled and chopped into bite-size chunks
115 oz canchickpeasdrained and rinsed
113.5 oz cancoconut milk
½cupwaterif needed
optional: fresh chopped cilantro and fresh lime and ricefor serving
Instructions
Heat oil in a large skillet over medium-high heat. Add the onion to the skillet and cook, stirring frequently, for about 5-6 minutes or until fragrant. Add curry paste to the skillet, toss and sauté for another minute.
Add sweet potatoes, chickpeas and coconut milk to the skillet and stir to combine.
Allow the sauce to heat up until it is simmering and let simmer for about 10-15 minutes or until sweet potatoes are tender enough to be easily pierced with a fork. If the mixture gets too thick (or dry) you can add water to the pan, 1/4 cup at a time, up to 1/2 cup. Taste and season with salt and pepper, if needed.
Serve curry over rice with cilantro and a squeeze of lime.
Notes
If you have access to fresh ginger and garlic, feel free to add 1 Tablespoon (minced) of each to the skillet when you add the onion.