Step 1

In a large sauce pan, heat the oil over medium heat. Add the curry powder, ginger and red pepper flakes and toast until fragrant, about 1 minute.

Step 2

Add in the onion and cook until translucent, but not browned, about 5 minutes.

Step 3

Add in the bell peppers and sweet potatoes, then add in the coconut milk, vegetable broth and curry paste. Let simmer over medium-low heat until sweet potatoes are tender, about 25 minutes.

Step 4

Whisk in the soy sauce, brown sugar and chickpeas. Let simmer an additional 5 minutes.

Step 5

Stir in the lime juice, season to taste as needed and serve over cooked rice.