Creamy Potato Chickpea Curry

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

2 to 3 medium potatoes peeled and cut into cubes

1 onion diced

3 cloves garlic minced

1 tbsp ginger root minced

½ tsp cayenne

½ tsp ground cumin

½ tsp ground coriander

salt & pepper to taste

2 to 3 tbsp curry powder

2 large ripe tomatoes diced or pureed

1 14-oz can chickpeas drained, about 1-½ cups cooked

1 14-oz can coconut milk

Directions at thebeet.com

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