Heat a skillet on medium high. Add a tablespoon of oil, then add the diced sweet potatoes. Cook until lightly browned on each side. Approximately 3 - 4 minutes per side
Remove the sweet potatoes and set aside.
Add the remaining oil, then add the garlic, onion, red curry paste, ginger paste, and lemongrass paste. Cook until fragrant and the onions are transparent.
Add the chickpeas and the sweet potatoes. Cook for about 2 - 3 minutes, then add the diced tomatoes, coconut milk, and vegetable stock. Simmer, for about 15 minutes.
Add the peas, then cook for an additoonal 2 - 3 minutes.
While the curry is simmering, bring a pot of water to a rolling boil. Add the Success Basmati Rice and boil for 8 - 10 minutes in its' bag. Immediately (and carefully!) remove the rice. Empty the rice onto a serving dish.
Serve the curry along with the rice.
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