This is an ever-evolving recipe that I use a lot. It is very forgiving and easy to throw together. Tofu, Sweet Potato And Chickpea Curry seems especially tasty on cool rainy days when you need to be warmed from the inside. And it can be as spicy as you want… the red chili is optional but adds a nice kick if you like that sort of thing. Because the sweet potato called for in this recipe is cooked, I try to cook an extra one early in the week and save in the fridge until it is needed. Another way to have this done for you so that it is ready when you need it is to cook the sweet potatoes in a crock pot. And if the sweet potatoes get more done than intended? No worries, the curry will be creamy rather than chunky… see, forgiving! In fact, that is exactly what happened when I cooked it most recently and took a picture for this article.