Heat the oil in a large skillet or pot over medium heat. Once the oil is hot, add the onion, garlic, and ginger. Sauté, stirring frequently, for about 4 minutes, until the onions are translucent.

Add the garam masala, curry powder, nutritional yeast, and cumin to the pot. Do not stir it right away & allow the spices to toast with the aromatics for 30 seconds before stirring. Add the diced tomatoes and stir. Cook for 5 minutes, until the tomatoes have softened and lost their shape.

Add the chickpeas, coconut milk, sweet potato, salt, and pepper. Stir well and bring the curry to a simmer. Cook for 20-25 minutes or until the sweet potatoes are tender. Add the lime juice and season to taste with salt and pepper. Serve the curry with rice or vegan naan and garnish with fresh cilantro. Enjoy!