Easy Vegetable Curry with Chickpeas and Coconut Milk

holycowvegan.net

Bec

1 medium onion, diced

4 cloves garlic, minced or crushed into a paste

1 large sweet potato, diced into ½-inch cubes (no need to peel)

2 medium yellow or red potatoes, diced into ½-inch cubes

1 large carrot, sliced into thin rounds

1 large green bell pepper, diced

2 cups of green beans, chopped

3 spring onions or scallions, green and white parts chopped

1 tsp coconut oil

4 pods of green cardamom, slightly crushed

¼ tsp turmeric

½ cup coconut milk

1 to 2 cups of vegetable stock or plain water

1 14- oz can of chickpeas, drained and rinsed

Juice of ½ lemon

2 tbsp minced coriander leaves for garnish

1 tbsp curry powder (or substitute with garam masala)

½ tsp cayenne pepper

Salt to taste

Directions at holycowvegan.net

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