Chickpea Massoman Curry-Loaded Sweet Potatoes

Sauté 1 finely chopped yellow onion in a little neutral oil or veggie broth until translucent, about 5-7 minutes

Add 3 minced garlic cloves, 1 tsp finely minced fresh ginger, 1 tsp five-spice powder, 1 tsp cumin, 1/4 tsp turmeric, 1/4 tsp cayenne

Sauté another minute until fragrant

Add 2 chopped medium ripe (slightly soft) tomatoes (roma or plum) and sauté another minute

Add 1 cup vegetable broth and mix

Simmer about 10 minutes, covered

Optional: blend curry until smooth and return to saucepan

Mix in 2-3 cups cooked chickpeas (depending on how saucy you want the curry) and 1/3 cup whole peanuts

Add coconut milk and salt to taste

Stir and cook another 5-10 minutes

I toasted the peanuts in a little oil over stovetop until lightly browned before adding to curry

Load the desired number of sweet potatoes with curry and top with fresh cilantro

Eat any leftover curry with the preferred grain