Easy Vegan Chickpea & Potato Curry

Start with 'clean' & healthy ingredients.

1 can tomatoes 1 cup cilantro 1-2 fresh jalapenos 4 cloves garlic 1 Tbsp. ginger 1 Tbsp. coriander 1 tsp. turmeric 1 cup water

Blend in blender or food processor.

Toast: 2 tsp. cumin seeds 1 tsp. cardamom seeds 1 cinnamon stick 2 bay leaves

Add 1 medium onion, diced.

Add 3 cups of diced potatoes.

Add tomato sauce.

Add 1 cup of water. Stir this into the bottom of the pot to deglaze.

Cover the pot and simmer for 20 minutes or until the potatoes are tender.

Test that the potatoes are tender when pierced with a fork.

Add 2 cans (3 cups) of cooked chickpeas, drained and rinsed.

Mix the chickpeas with the rest of the curry. Heat through.

Serve over rice, with lemon slices, or with tasty flatbread.