Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the curry powder and ground cumin to the pot, stirring well to coat the onions. Cook for another minute to toast the spices.
Pour in the coconut milk and vegetable broth, stirring to combine. Add the cubed sweet potato and bring the mixture to a simmer.
Cover and cook for about 10 minutes, or until the sweet potato is tender.
Stir in the diced red bell pepper, green beans, and chickpeas. Season with salt and pepper to taste.
Cover and cook for an additional 5-7 minutes until the vegetables are cooked through but still crisp.
Remove from heat and let cool slightly. Serve warm, garnished with fresh cilantro and lime wedges on the side.
