Indian-Style Curry with Sweet Potatoes, Green Beans, and Chickpeas | America's Test Kitchen

Ingredients

• 2 tablespoons curry powder (sweet or mild)
• 1 1/2 teaspoons garam masala (see note above)
• 1/4 cup vegetable oil
• 2 medium onions, chopped fine (about 2 cups)
• 12 ounces sweet potatoes, peeled and cut into 1/2-inch dice
• 3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
• 1 tablespoon finely grated fresh ginger
• 1 - 1 1/2 serrano chiles, ribs, seeds, and flesh minced (see note above)
• 1 tablespoon tomato paste
• 1 1/2 cups green beans, trimmed and cut into 1-inch pieces
• 1 medium eggplant, cut into 1/2-inch pieces
• 1 can (14 1/2 ounces) diced tomatoes, pulsed in food processor until nearly smooth with 1/4-inch pieces visible
• 1 1/4 cups water
• 1 (15 ounce) can chickpeas, drained and rinsed
• Table salt
• 1/4 cup heavy cream or coconut milk