INGREDIENTS
1 cup
Carrots
3 cups
Chickpeas, cooked
2
Garlic cloves
1 tsp
Ginger, fresh
1 cup
Leeks
1/2 cup
Lemongrass
1/2 cup
Onions
1 13.5 ounce can
Coconut milk, full-fat
1 14 ounce can
Vegetable broth
1
Rice
1/4 tsp
Black pepper, freshly ground
1 tsp
Brown sugar
2 tbsp
Curry powder
1/2 tsp
Salt
1 tbsp
Olive oil