Recipe
3 medium Organic Potatoes
3 cups soaked + cooked Chickpeas (2 cans)
1 lrg yellow Onion
4 cloves Garlic
2 medium Carrots
1/2 cup Coconut cream
1 inch cubed piece of fresh Ginger
2 Tbsp ground Turmeric
1 Tbsp ground Coriander
1 Tbsp ground Cumin
1 Tsp ground Chilis ( add more if you like it hot)
1/2 tsp ground Paprika
Pinch of
ground Bay Leaf
Allspice (Clove, Nutmeg, and Cinnamon)
Black pepper
Sea salt to taste
Green Peas would have been a lovely addition but this is what I had in the kitchen so this is what I put together. Add some ingredients, adjust some, or omit others, make it your own, and enjoy the kitchen journey!
On Medium temperature, saute the cubed organic potatoes with their skin and the sliced onion in a large enough pot to accommodate all ingredients. I saute in water as they cook just as well and keeps the healthy fats in this dish to the coconut milk instead of a lot of extra oil. When the potatoes are almost cooked add chickpeas, and the diced garlic, ginger and carrot, along with any other veggies you would like to use.
Let this cook for 2 mins stirring 1 Tsp extra virgin Olive oil and all of the ground spices.
Turn the stove down to a low setting slowly stirring in the coconut milk, mixing with all of the spices, cook for just a minute or 2 on low and you are ready to serve.
I happened to garnish this dish with pomegranates as they are in season this time of year and add a small sweet burst of cooling freshness to this warm earthy dish. Cilantro is one of my favorite accompaniments to most any curry dish for its fresh vibrant taste but hope you all discover your best garnishes that make this dish your own.
I also happen to love a bit of Tamari for a salty flavour;)
This recipe make 4-6 servings depending on whom you are eating with, and if this served with rice or chapatis.
~In Heath
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