Sweet Potato Curry
Peel and cut sweet potatoes into rounds or large even pieces.
Place in a pot, covered in lightly salted water, and cook potatoes until fork tender (10-15 minutes).
Remove and drain potatoes, reserving the cooking liquid, and allow potatoes to cool under cold water.
Add olive oil into pot and diced onion.
Sauté the onion until soft, 10-15 minutes, on medium high heat.
Lower heat slightly and add chickpeas, toast briefly (3-5 minutes).
Add 1 cup water of cooking liquid into pan and deglaze, scraping the bottom to remove the browned fond.
Take 1 cup yogurt and whisk ½ cup re-warmed cooking liquid into the yogurt or warm water if cooking liquid is too salty.
Whisk in watered down yogurt into the pot and lower the heat, moving constantly to prevent yogurt from curdling and clumping. Alternatively, add in coconut milk here as substitute.
Add in dry spices and grated ginger, mixing to combine and bring heat up.
Taste for seasoning and adjust according to tastes.
Smash or cut sweet potato chunks into smaller pieces if desired before adding to the pot.
Stir and allow flavours to meld for 15-20 minutes.
Finish with a few spoons of ghee stirred in for richness.
Top with the juice of one lime.
Serve and enjoy!