Easy Sweet Potato Coconut Curry

I got the original recipe for this from veganeatsblog.com, but I made a few changes. I like curry, but sometimes the flavor is a little stronger than I like. I think this turned out to be a pretty good balance of flavors. You should try it.

3 tablespoons canola oil
1 cup onion, diced
2 cloves garlic, minced
2 tablespoons ginger, finely grated or minced
2 carrots, peeled and sliced diagonally into coins
½ teaspoon mustard seeds (optional)
2 medium or large sweet potatoes, peeled and cut into bite-sized chunks
2 medium-sized potatoes, peeled and cut into chunks
1 red bell pepper, chopped
2 tablespoons + 1 teaspoon tamari (or other good quality soy sauce)
1¼ teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon turmeric
Pinch cayenne (more if you want it spicy)
Sea salt, to taste
2-3 cups water
2 cups cooked chickpeas (or 1 can, drained and rinsed)
1 cup coconut milk
1 tablespoon sugar
Juice of one lime juice
1 cup peas
Cilantro, for garnish (optional)
2-3 cups cooked rice

1. In a stockpot or large saucepan, heat the oil over medium heat. Add the onion, garlic, ginger, carrots, and mustard seeds. Sauté for 6 to 8 minutes, stirring frequently.
2. Stir in the sweet potatoes, potatoes, red pepper, tamari, curry powder, cumin, coriander, turmeric, cayenne, and a good pinch of salt. Sauté together for about 2 minutes, stirring often.
3. Add the water and bring to a boil. Once boiling, turn heat down to medium-low and cover. Simmer until the root vegetables are tender, about 35 to 45 minutes.
4. Uncover and stir in the chickpeas, coconut milk, and sugar. Heat through while stirring for about 1 minute so that the sugar dissolves.
5. Turn heat off and stir in the lime juice. If needed, season to taste with a pinch more salt. Garnish with chopped cilantro and serve with rice.