2 tbsp virgin coconut oil or extra virgin olive oil
1 tbsp finely chopped fresh ginger
1 ½ tsp cumin seeds
1 tsp black mustard seeds
3 small red potatoes, cut into cubes
3 medium carrots, diced
½ tsp turmeric
2 tsp coriander
1 tsp curry powder
1 tbsp tomato paste
1 can coconut milk
¼ to ½ cup water
2 small zucchini, diced
1 cup frozen peas
2 cups cooked chickpeas (garbanzo beans)
2 tsp sea salt
½ cup cilantro
In a large pot, heat olive oil over medium heat. Add ginger, cumin seeds, and black mustard seeds; cook for 1 to 2 minutes, or until the seeds begin to “pop”.
Add potatoes, carrots, turmeric, coriander, and curry powder. Stir well and continue to cook for another minute or so. Add the tomato paste, coconut milk, water; stir well.
Simmer, covered, for 5 to 10 minutes until potatoes and carrots are almost done but still a little crisp. Add zucchini, peas, chickpeas, and sea salt; cover the pot and simmer until vegetables are tender, about another 6 to 7 minutes. Remove from heat and stir in chopped cilantro.