Recipe courtesy of: Healthy Cravings Holistic Kitchen
- 4 potatoes, peeled and cubed
- 2 tbsp vegetable or olive oil
- yellow onion, diced
- celery chopped fined
- 2-3 med carrots
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 ½ tsp cayenne pepper (optional)
- 4 tsp curry powder
- 4 tsp garam masala (optional)
- 1 can (15 oz) garbanzo beans (chickpeas), rinsed and drained
- 4 cups veggie broth
- 1 cup frozen peas
- 1 can (14 oz) coconut milk
Chop and have all the ingredients ready to go.
Heat oil in a pot, then sauté onions in pot until translucent. Add celery sauté for 3 minutes. Add spices, potatoes and carrots and mix until spices are evenly combined over the vegetables. Add in a bit of the veg broth to deglaze pot. Then add remaining veg broth.
Bring to a boil, turn down and simmer for 15-20 minutes until vegetables are soft. Add peas, chick peas and coconut milk, simmer on low until the sauce thickens and the peas are cooked. Serve over rice, add cabbage and top with micro greens
**Note you can add chicken – just sauté in the pot until the chicken is no longer pink, then take out and leave aside on paper towel, then use same pot to start vegetables in.