INGREDIENTS
1/4 tsp
black pepper
1 tsp
brown sugar
1 cup
carrots
3 cups
chickpeas
6 servings
cooked rice
2 tbsp
curry powder
1 tsp
fresh ginger
13 1/2 oz
full-fat coconut milk
2
garlic cloves
1 cup
leeks
1/2 cup
lemongrass
1 tbsp
olive oil
1/2 cup
onions
1/2 tsp
salt
14 oz
vegetable broth