This meatless recipe is a perfect for colder nights. Not every meal has to have meat in it. Add some red pepper flakes into it for extra heat.
Next time you make it, try adding spinach to change it up.
In a large skillet over medium-high heat, heat oil and add onions. Cook about 3-5 minutes until onions are translucent.
Add garlic, cook another minute.
Add curry paste. Stir well.
Add in chickpeas, sweet potatoes, and coconut milk. Stir well and make sure the sweet potatoes are submerged under the milk.
Note: the smaller the potato pieces, the faster it will cook. Make sure they are all evenly cut.
Cook for 20-25 minutes covered until potatoes are tender.
Add salt and pepper if needed.
Serve with basmati rice or a piece of naan.