One-Pot Chickpea Coconut Curry

INGREDIENTS

15 oz

can coconut milk

3 cans

water (fill that coconut milk can 3 times)

2 cups

basmati rice

3 cloves

garlic (peeled and minced)

1 cup

carrots (finely chopped)

potato (chopped into small cubes)

1 can

chickpeas (drained and rinsed)

1 tbsp

curry seasoning

1 tbsp

Bragg (or soy sauce)

lime (juiced)

2 tbsp

finely chopped cilantro (fresh is best but dried will work too)

1 cup

frozen corn

1 cup

frozen peas

Other ingredients: Steamed broccoli and/or cauliflower florets

Serve with Baked Naan