Vegetable Coconut Curry w/ Chickpeas

This recipe makes enough for 5-6

2T coconut oil or olive oil

1T finely chopped fresh ginger

1 1/2 t cumin seeds

1t black mustard seeds ( I used yellow)

3 small red potatoes peeled, cut into cubes

3 medium carrots, not peeled, diced

1/2 t tumeric

2 t curry powder

1T tomato paste

1 can coconut milk

1/4 to 1/2 cup water

2 small zucchini, diced

1 c frozen peas

1 can chickpeas

2t sea salt

1/2 c cilantro

1. In a large pot, heat olive oil over medium heat. Add ginger, cumin seeds, and mustard seeds; cook for 1-2 mins, or until seeds begin to "pop".

   

2. Add potatoes, carrots, tumeric, coriander, and curry powder. Stir well and continue to cook for another minute or so. 

3. Add the tomato paste, coconut milk, water; stir well.

4. Simmer, covered for 5-10 mins until potatoes and carrots are almost done but still a bit crisp.

5. Add zucchini, peas, chickpeas, and sea salt; cover the pot and simmer until vegetables are tender, about another 6-7 mins. Remove from heat and stir in chopped cilantro.

Serve with brown basmati rice.

You can play around with the vegetables you use.  I think sweet potato could be great in this recipe.