1cupchickpeas (drained from can or boiled to tender if using dried)
1 15-ozcan whole tomatoes, drained and roughly chopped
salt, to taste
1cupplain yogurt, for serving
Toast the garam masala, paprika and curry powder in a dry pan over medium heat until fragrant, about 1 minute. Add vegetable oil, onion and sweet potato and saute 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 tomato. Bring mixture to a boil and reduce heat to a simmer. Allow to simmer until mixture thickens, about 10 minutes. Taste and add salt, if needed. Remove and serve immediately, topped with plain yogurt.
Add a pinch of cayenne pepper or a chopped fresh chili with the onions and sweet potato to crank up the heat if you prefer your curry spicy.