Healthy Chickpea and Sweet Potato Curry with Coconut Milk

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 inch fresh ginger, peeled and grated
• 1 large sweet potato, cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder (optional, adjust to taste)
• Salt to taste
• Fresh cilantro, chopped for garnish
• Cooked rice or naan bread, for serving

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and sauté until it's translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, and cook for another 2 minutes until aromatic.
4. Mix in the sweet potato cubes and drained chickpeas.
5. Pour in the coconut milk and diced tomatoes with their juices.
6. Season the mixture with garam masala, ground cumin, ground coriander, ground turmeric, and chili powder.
7. Bring the curry to a simmer, then reduce the heat to low and cover the pot.
8. Let the curry cook for about 20-25 minutes, or until the sweet potatoes are fork-tender.
9. Season with salt to taste.
10. Garnish with chopped fresh cilantro.
11. Serve the curry over cooked rice or with naan bread on the side.