1 tablespoon each: garam masala and Thai red curry paste
1 teaspoon each: ground cumin and turmeric
1 cup canned crushed tomatoes
2 cups vegetable broth
2 cans (15 to 16 ounces each) chickpeas, drained
2 tablespoons chopped fresh cilantro, plus extra for garnish
½ cup Greek yogurt
Instructions
Adjust oven rack to upper-middle position and heat oven to 400 degrees. Place potatoes on a large foil-lined baking sheet and bake until fork-tender, 45 minutes to 1 hour.
To serve, halve each potato and scoop out the flesh. Add some of the curry to the potato and stir to combine. Return sauced flesh to the potato shell, and spoon a generous portion of curry over each potato. Top with a portion of yogurt and sprinkle with a little more cilantro.
Notes
This chickpea curry would be equally satisfying spooned over a baked potato or rice or served with naan bread.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/chickpea-curry-topped-sweet-potatoes/