Cook rice following the package directions.
In a large skillet, heat oil over medium-high heat. Sauté the onion, stirring regularly, for 5-6 minutes until it becomes aromatic. Stir in the curry paste and continue cooking for an additional minute.
Add the sweet potato, chickpeas, and coconut milk to the pan, mixing everything together.
Bring the sauce to a simmer and maintain this gentle bubble for 10-15 minutes, or until the sweet potatoes can be easily pierced with a fork. If the curry becomes overly thick or dry, incorporate water in ¼ cup (60ml) increments, adding up to ½ cup (120ml) total if necessary.
Finally, stir in the jackfruit and heat through for 2-3 minutes. Adjust seasoning with salt and pepper as desired.
Spoon the curry over the rice and garnish with cilantro and a squeeze of fresh lime.
4 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
