Step 1

Heat the oil in a large pan over medium high heat until shimmering.

Step 2

Add the sweet potato and saute for 3 minutes.

Step 3

Turn the heat down to medium, then add the cauliflower, onion, and curry powder. Toss well and cook 1 minute.

Step 4

Add the coconut milk and diced tomatoes. Stir well and allow it to come to a boil. Cover the pan, turn the heat down to low, and simmer for 10 minutes or until all vegetables are tender.

Step 5

Add the chickpeas and stir in the sugar. Taste and add salt and pepper as needed.

Step 6

Garnish with cilantro and serve over basmati rice.