1-2 tablespoons minced ginger
2 carrots, peeled and cut into large chunks
vegetable medley (broccoli/cauliflower florets, zucchini, and greens)
1 teaspoon cumin
1/4 teaspoon turmeric
1.5 tablespoons curry powder
red chili flakes
2 teaspoons salt
cilantro, roughly chopped
1 can coconut milk
18 oz crushed/diced tomatoes
2 cups water
1 can chickpeas, drained and rinsed
Heat up coconut oil oil in a dutch oven or stainless steel pot.
Add in ginger. Sauté for 1-2 minutes and then add in cumin, turmeric, curry powder, and chili flakes. Cook for another minute and then add in vegetables. Cook for about 5 minutes and then add in salt, tomatoes, and water. Bring to a boil and then lower.
Add in chickpeas, coconut milk, cilantro, and lime. Cook for another 5-10 minutes, or until vegetables are cooked to your liking. Taste and adjust for seasoning. Serve with basmati rice!