Heat balsamic vinegar and 1/4 cup chicken broth in a large saucepan.

Add finely chopped onion and minced garlic to the saucepan.

Saute the onion and garlic until the onion begins to soften, approximately 4 minutes.

Stir in the remaining chicken broth, diced sweet potatoes, and curry powder.

Cover the saucepan and simmer for 10 minutes.

Add thawed frozen green peas to the saucepan.

Simmer until the peas are tender, approximately 5 minutes.

Serve the curried sweet potatoes and green peas over cooked rice.