Looking for a comfort dish that you won't feel guilty indulging in? This simple, yet flavorful, plant-based curry is your answer.
Paige Smith
In a large stock pot or saucepan, heat the olive on low-medium heat.
Add the onions and sauté until softened, about 5-6 minutes.
Add the vegetables, salt, ginger and spices. Continue to sauté until all of the vegetables but the potatoes have softened, about 7-8 minutes.
Add the coconut milk, water, and chickpeas. Stir until everything is well combined.
Cook covered on low-medium heat for 25 more minutes or until the potatoes are tender.
Enjoy over white rice and garnish with cilantro and sesame seeds!