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Chickpea and Sweet Potato Curry


1 tsp. garam masala
1 tsp. paprika
2 Tbsp. Indian curry powder
1 Tbsp. vegetable oil
1 onion, finely chopped
1 sweet potato, cut into ½ inch cubes
1 clove garlic, minced
1 tsp. minced fresh ginger
2 Tbps. tomato paste
1 cup vegetable broth (or water)
½ cup coconut milk
1 cup chickpeas (drained from can or boiled to tender if using dried)
1 15-oz can whole tomatoes, drained and roughly chopped
salt, to taste
1 cup plain yogurt, for serving



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