In a pot, bring water to a boil. Add brown rice and let it simmer on medium heat until cooked (30m).
Fluff rice with a fork and let it sit for 10m.
Divide rice into two separate bowls.
fresh curry leaves
black mustard seeds
onion, finely chopped
ginger, finely chopped
red chili, finely chopped
black pepper, ground
sweet potatoes, peeled and chopped into 2" chunks
canned coconut milk
In a large frying pan over medium heat, warm vegetable oil until shimmering. Add fresh curry leaves.
Once they begin to sizzle, add cumin seeds and black mustard seeds to pop and release the aroma.
Add onion to cook until soft and lightly golden (10m). If it starts to stick, add some water to loosen the onion from the pan.
Add to cook ginger, garlic, red chili, and black pepper for 2m.
Stir in sweet potatoes and canned chickpeas. Cook for 5m.
Add canned coconut milk and vegetable stock. Bring to a boil and turn down the heat to simmer until the sweet potatoes are soft (20m).
Drizzle Season to taste with salt and pepper.
Serve the curry in a large serving bowl to share. Serve.