Chickpea and Sweet Potato Curry

Toast the garam masala, paprika and curry powder in a small, dry pan over medium heat until fragrant, about 1 minute. Remove from heat and set aside.

In a Dutch oven or large saute pan, heat the vegetable oil over medium heat. Add onion and sweet potato and saute gently until potato becomes tender, 8-10 minutes, reducing heat if onions begin to brown.

Add garlic, ginger, tomato paste, and reserved spices and cook, stirring constantly for 1 minute. Add broth, coconut milk, chickpeas and tomatoes. Bring mixture to a boil and then reduce to a simmer. Allow to simmer until mixture thickens, about 10 minutes. Taste and add salt, if needed.

Remove from heat and serve immediately, topped with plain yogurt.

Note: This curry is excellent over white or brown rice.