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Ingredients

• 2 Tbs. canola oil
• 1 small yellow onion, chopped
• 2 garlic cloves, finely chopped
• 1 Tbs. chopped fresh ginger
• 1 Thai or jalapeño chili, seeded and finely chopped
• 1 Tbs. curry powder
• Salt and freshly ground pepper, to taste
• 1 large sweet potato, peeled and cut into 1/2-inch cubes
• 1 can (15 oz.) chickpeas, drained and rinsed
• 1 can (14 fl. oz.) coconut milk, well shaken
• 1 cup water
• 1/2 cup frozen peas
• 1/2 cup canned diced tomatoes, drained
• Steamed basmati rice for serving (optional)

Description

When Refrigerated, Leftovers Of This Curry Will Thicken Considerably. To Reheat, You May Need To Add A Little Water Or Vegetable Broth And Warm It, Covered, Over Medium Heat Just Until Hot.

Williams-Sonoma