Vegetable-Chickpea Curry

Ingredients:

• coconut oil

• 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

• lime

• 1 can chickpeas, drained and rinsed

Directions:

1. Heat up coconut oil oil in a dutch oven or stainless steel pot.

2. 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.

3. 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!