In a pan over medium high heat, sauté potato in vegetable oil until lightly browned.
canned chickpeas, drained
mung bean sprouts
In a pot over medium-high heat, warm vegetable oil to cook shallots until lightly browned. Add garlic to cook until fragrant (2m).
Mix curry powder with some water to make a thick paste. Add to the pot to cook with sambal until red and bubbly with oil. Add more oil if needed. Stir often.
Add 1 tablespoon of coconut cream at a time to incorporate with the curry paste. It should be red and bubbly before you add another tablespoon. Repeat process until you've used up all 1.5 cups.
Add to cook sweet potatoes and canned chickpeas for 2m. Add vegetable stock to bring to a boil, covered. Then, turn down heat to simmer until done.
Add to cook mung bean sprouts covered for 2m. Season to taste.
cilantro, finely chopped
In a pot with boiling water, cook rice noodles until al dente. Drain.
Add to cook curry to until done.
Prepare two bowls. In each, add a serving of noodles and some curry. Garnish with cilantro. Serve with a lime squeeze.