Chickpea, sweet potato and chard red thai curry

I have been a bit pre-occupied for a while, so Kitchen Fairies has suffered, as has my diet, a bit.  So, when the opportunity presented itself for me to inflict kitchen fairies on a new victim I was very pleased.  After a full day of work, and with meeting for a proper purpose, as well as scoffing and chatting ... and the new victim being veggie ... made this the perfect tea.  Easy, tasty, quick and forgiving as I had faffing to do as it cooked.   Used veg from the veg box, so rang the changes from peppers and bamboo shoots etc etc.  Predictably was too busy chatting to remember to take pic of actual dinner - but, given that I am incapable of cooking for 2 here are the 5 lunches which have now been stowed in the freezer for another day.

So, my recipe today:-

1 tbsp peanut oil
1 red onion, chopped
1 tbsp red Thai curry paste
3 cloves garlic, crushed
1 sweet potato, diced
Handful green beans, chopped
Some mushrooms, chopped
1 tin chickpeas, drained and rinsed
1 tin coconut milk
water
Big handful of chard - toughest stems chopped off, leaves chopped into big strips
1/2 tsp sugar (to taste, when I tasted it, it was slightly too hot and sour, you might not need it, you might want more)
To serve:-
Jasmine rice (cooked in rice cooker - cook to packet instructions)

1.  Fry onion gently in peanut oil, for a couple of minutes.  Set rice off cooking (follow packet instructions, or chuck in a rice maker with the right amount of water and ignore 'til done).
2.  Add curry paste, garlic diced sweet potato and mushrooms, stir round for a while.
3.  Add green beans, stir in.
4.  Add chick peas, coconut milk, and water - simmer for a bit (about 15 minutes).  Add water if it looks like it's going dry.
5.  When veg is soft enough to put the tip of the knife in, add chard, allow to soften for 5 minutes .. ish.
6. Squirt of lime, or lemon if you have it.  Scoff

Newest victim claimed to enjoy it.  I hope so, and hope to victimise them more in the future.