Sweet Potato and Chickpea Curry

Recipe:
1 Sweet Potato
1 19 oz can of Chickpeas
1 14oz can of diced Tomatoes
1 14 oz can of Coconut Milk
1 large Onion
5-6 cloves of Garlic
1 2-inch thumb of Ginger
1 Serrano Pepper
1 Lime (zest and juice)
Chopped Cilantro

1 tsp Curry Powder (or Garam Masala)
1 tsp ground Coriander
1 tsp Chili Powder
1 tsp Cumin seed
6 - 7 whole Cloves
1 tsp Anise seed
1 tsp Smoked Paprika
1 tsp Cinnamon
1/4 tsp ground Allspice
1/4 tsp Cayenne pepper
Salt to taste
1 tbsp sugar (optional)

Sweat the onion in some olive oil with all of the spices, the ginger, the serrano pepper, and the garlic. Don't bother finely dicing everything. A rough chop will be fine, as this will all be blended in a moment. 

Deglaze the pan with the chopped tomatoes. I like to drain the can first, because I don't really want a strong tomato flavor in the dish. Of course, you can also use fresh tomatoes. 

After the mixture cooks down a bit, transfer everything to a blender or food processor and puree. 

Add some more olive oil to your pan and add the chopped sweet potato. Fry the pieces for a few minutes to get a little color. Then, return the onion/tomato/spice mixture to the pan and stir in the coconut milk and chickpeas. 

Let everything come to a simmer and cook for about an hour. Leave it uncovered so it can reduce down a bit, but stir in a splash of water if you find your curry getting too thick. 

Serve over rice with lots of chopped cilantro.