Cut the peeled sweet potato in half lengthwise, then cut both halves in half lengthwise again, and slice into thin quarter-moons.
Add sweet potato to the pan and cover with water. Don't put too much, just enough so it covers the sweet potato.
Put the lid on and cook for 10 minutes.
Divide broccoli into bite-size florets. Peel the stem and dice it into small cubes.
Spread the broccoli evenly over boiling sweet potato.
Cover and steam cook for 10 minutes.
Add the chickpeas and stir.
Add the homemade coconut milk, curry spice mix, and salt to taste. Add more water if necessary.
Mix well and cook for another 5 minutes to heat through and thicken up.
Sprinkle with chopped roasted peanuts (*optional) and serve.