Chickpea & Sweet Potato Curry

From Williams-Sonoma's Vegetarian Food Made Fast
* I won this book at the Millbury-Sutton Mom's Club End of the Year Banquet! *

Ingredients:
2 tablespoons Canola oil
1 small Yellow Onion, chopped
2 cloves Garlic, finely chopped
1 tablespoon Fresh Ginger, chopped
1 Thai or Jalapeno Chile, seeded and finely chopped
1 tablespoon Curry Powder
Salt and Freshly Ground Pepper
1 large Sweet Potato, peeled and cut into 1/2-inch cubes
1 can (15 oz) Chickpeas (garbanzo beans), drained and rinsed
1 can (about 14 fl oz) Coconut Milk, well shaken
1/2 cup (2.5 oz) Frozen Peas
1/2 cup (3 fl oz) Canned Diced Tomatoes, drained
Steamed basmati rice, for serving (optional)

Serves 4

1 - MAKE THE CURRY BASE
In a heavy-bottomed saucepan over medium-low heat, warm the oil. Add the onion, garlic, ginger, and chile and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Stir in the curry powder and cook, stirring constantly, until fragrant, about 30 seconds. Season to taste with salt and pepper. (I didn't add any salt/pepper -forgot! But still tasted great to me.)

2 - COOK THE VEGETABLES
Add the sweet potato, chickpeas, the coconut milk, and 1 cup (8 fl oz) water to the pan. Raise the heat to medium-high, bring just to a boil, reduce the heat, and simmer, uncovered, until the sweet potato is tender, about 10 minutes. Add the peas and tomatoes and cook until heated through. Serve in bowls over steamed rice, if desired.

Tip:
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.