INGREDIENTS
2 cups
chickpeas
1 tsp
coconut oil
1
onion
5 cups
water
1 1/2 cups
potatoes
1 cup
tomato
1 serving
vindaloo curry paste
1/2 tsp
coconut oil
1 tsp
cardamom pods scant
1 tbsp
coriander seeds
1 tsp
peppercorns
1 tbsp
mustard seeds
2 tsps
cumin seeds
2 tsps
fenugreek seeds
5
cloves
2
bay leaves
1 tsp
ground cinnamon
1 tsp
ground turmeric
1 1/2 tbsps
paprika
1 tsp
coconut sugar
4
chilis
4 cloves
garlic
2 inches
ginger
2 tbsps
tomato paste
1 1/2 tsps
salt
1/4 cup
lemon juice