(Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Egg-Free)
Adapted by jalene
- 2 Tbsp Coconut Oil
- 1 Tbsp grated fresh ginger
- 1 & 1/2 tsp cumin seeds
- 1 tsp black mustard seeds
- 3 small red potatoes, cut into cubes
- 3 medium carrots, diced
- 1/2 tsp turmeric
- 2 tsp coriander
- 1 tsp curry powder
- 1 Tbsp tomato paste (see note)
- 1 can coconut milk
- 1/3 cup water
- 2 small zucchini, diced
- 1 & 1/2 cups cooked chickpeas (garbanzo)
- 2 tsp sea salt
- 1/2 cup cilantro
- In a large pot, heat 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, and water. Stir well.
- Simmer covered for 5 to 10 minutes or 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 5-7 minutes). Remove from heat and stir in chopped cilantro.
Notes from jalene:
The potatoes and the chickpeas feel/taste like the same texture to me. My husband didn't mind it but you could exchange out the chickpeas for diced cooked chicken if you're not concerned with being Vegan. Or, you could sub out the potatoes for different vegetables such as yams or even apple. If you do use apples add them when you add in the zucchini instead of with the carrots.
PS- It used to be a pet-peeve of mine when recipes called for 1 Tbsp of Tomato Paste because then you're left with the rest of the can and you never know what to do with it!
Well there's two options:
Premier Pink Salt
Premier Tomato Concentrate