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Curried Chickpea Potato Stew

Deryn Macey
  • 40 minutes
  • Serves 6

INGREDIENTS

4

Carrots

2 cups

Cauliflower

3 cloves

Garlic

2 tsp

Ginger, fresh

1 1/2 cups

Green peas

4 cups

Potato

1

White onion

1/2

Zucchini, medium

1 can

Coconut milk, light

3 tbsp

Red curry paste

1 cup

Vegetable broth

1

Salt and pepper

1 tsp

Turmeric

1

X 19 oz. can chickpeas (approx. 2 cups)