Ingredients:
- 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
Instructions:
- 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.
Category: Vegetarian main dishes