Panang curry

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Step 1

In a large saucepan, heat the oil over medium-high heat. When it shimmers, add the sweet potato and onion and cook for about 8 minutes, until the onion is softened. Add the garlic, curry powder, salt, cayenne, and tomato paste and cook for a few minutes more, until fragrant. Add the broth, cover, and cook for about 10 minutes more, until the sweet potatoes are fork-tender. Add the peanut butter, coconut milk, chickpeas, and brown sugar. Cook for about 5 minutes, until heated through. Taste and adjust the seasoning. Spoon over rice and garnish with chopped peanuts, cilantro, chiles, and lime wedges.