This recipe is the result of wanting a very comforting meal without almost any hassle and definitely without having to dirty more than one pot. The result was just that, and was even better when I reheated it for lunch the following day.
Heat a medium pot or Dutch oven and add the coconut oil. Once the oil is hot, add the onion and garlic, cooking over medium heat until the onions are translucent. Add the sweet potatoes and carrots; cook, stirring occasionally, for about 3 minutes.
Add the chickpeas, coconut milk, stock, tomato paste, coriander, curry paste, salt and pepper. Bring the mixture to a boil then reduce the heat to a simmer. Cook, stirring occasionally, until the vegetables are soft and easily pierced with a fork, about 10-15 minutes.
Add the frozen peas and cook until the peas are thawed, another 3-4 minutes. Taste the curry and adjust the amount of curry paste, salt and pepper, if necessary.
Serve with the rice or naan and topped with crushed red pepper (optional).
Makes about 2-3 servings.