This is a delicious, spicy and healthy meal. It is vegan and gluten free for those with special diets! Recipe below⬇⬇⬇
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RECIPE
3 Tbsp Olive Oil
1 Onion (Chopped)
1 Tbsp Crushed Garlic
1 Tbsp Minced Ginger
4 tsp Curry Powder
1 tsp Paprika
1 tsp Cumin
1/2 tsp Coriander Powder
1 tsp Turmeric
6 Medium Potatoes
1 (15oz) Can Garbanzo Beans (Drained)
1 (14 oz) Can Diced Tomatoes
1 cup Vegetable Stock
1 (14oz ) Can Coconut Milk (Full Fat)
2 Tbsp Coconut Sugar (or Brown Sugar)
Sea Salt and Black Pepper (To Taste)
1/2 cup Cilantro (Chopped, For Serving)
Add the olive oil to a deep skillet and sauté the chopped onion, crushed garlic, and minced ginger for about 2 minutes. Add all the spices, brown sugar or coconut sugar, salt and pepper. Mix well and sauté until the onions are slightly softened.
Add the chopped potatoes (and carrots if including carrots) and chickpeas and toss in the spices until well coated.
Add the chopped tomatoes, vegetable stock and coconut milk and mix well.
Bring to a boil and then reduce heat, cover and simmer for 30-40 minutes until the potatoes are cooked and tender when tested with a fork.
Serve with chopped cilantro on top and with basmati rice and/or naan bread.