Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until soft and translucent.
Stir in the garlic and fresh ginger, cooking for 1 minute until fragrant.
Add the curry powder, turmeric, and cumin. Toast the spices briefly for about 30 seconds to enhance their flavor.
Add the cubed sweet potatoes and chickpeas, stirring well to coat everything evenly with the spices.
Pour in the coconut milk and add enough water to barely cover the vegetables. Bring the curry to a gentle boil.
Reduce the heat to low and simmer for 15–20 minutes, or until the sweet potatoes are fork-tender.
Season with salt and black pepper to taste.
Garnish with fresh cilantro and serve warm.
