Turmeric Curry Potato and Chickpea Bowl

Not feeling well? Make this…comforting, light, warm, and anti-inflammatory!

 

Shopping List:

1 Large Potato peeled and cubed

1 cup of sliced carrots (in a bag is most convenient)

1 medium head of broccoli (cut into small florets) or 1 small bag of florets

1 can of chickpeas (also called garbanzo beans). Drained and rinsed

1 Cup of veggie stock

1 Can (15 ounce) of diced tomatoes, drained

½ Onion, chopped

2 garlic cloves, minced

Nub of ginger and turmeric

1 can (15 ounce) of coconut milk

More Spices (salt, pepper, coriander, cumin, ground turmeric, chili spice)

Method:

1. In a large pot heat a little oil and sauté onions for 2 minutes.
2. Add garlic, a small nub of ginger and fresh turmeric (both minced).
3. Give a quick toss then add potato and carrots.
4. Add coconut milk and 3/4 cup of the veggie broth. Cover and let potatoes and carrots cook just until tender.
5. Add your spices to taste…coriander, cumin, ground turmeric, salt, pepper, chili spice.
6. Let simmer for 3 minutes then add broccoli florets, chickpeas, and diced tomatoes.
7. Cover again and let simmer for 5 mins. Adding more broth as needed.
8. Add a side of basmati rice, quinoa, or eat on its own.

Enjoy!