Vegan Spring Yellow Chickpea Curry


  • 1~ 13 0z Jar Jovial Chickpeas
  • 1 ~ 18 ounce jar  Crushed Tomatoes
  • 4 cups Mixed Finnish Potatoes partially peeled and quartered
  • 4   Carrots sliced* not too thin
  • 1 Cup Frozen Peas
  • 1 Can Coconut Milk
  • 1-2 Cups of water
  • 1 tbs. Coconut Oil
  • 1 Onion minced
  • 4 Cloves Garlic minced
  • 1 tbs. Fresh Ginger grated
  • 1 tbs. Coriander Seeds *crushed*
  • 1 1/2 tbs. Cumin Seed
  • 2 tbs. Yellow Curry Powder
  • Salt
  • Garnish minced Cilantro
  • Garnish

    Minced Cilantro

  • Step 1

    Heat cast iron pan on low with Coconut Oil, add Onions, garlic, saúte until light brown.  In a separate small cast iron, toast the cumin and coriander seeds, until light brown, crush in mortar.  Add the tomatoes, stir in the spices, coriander cumin and curry powder, ginger, lemongrass stalk, cook on medium heat minutes, add coconut milk and stir cooking on low for approximately half hour,  stirring on occasion.  Option*  Let sit in pan with heat off for three hours while you go to errands like I did, so flavors can merry.

  • Step 2

    Add the potatoes and with a lid on medium heat, cook for  10 minutes, stirring occasionally, add the carrots and cook another 10, add water 1 cup at a time to make sure your vegetables are covered and thin the sauce a little bit.  Check potatoes for doneness.  Add the peas in the last 5 minutes.  Add salt and stir.Serve on top of Basmatic Rice, add garnish of cilantro on top.

Spring solstice was last week, and living in Northern California, it’s still been a little on the cool side, and still getting much needed rain, we are now out of drought and so happy!

Was thinking with the cool weather what I could make that would be warming, and had all the ingredients, that’s why I love having a stocked pantry and fresh veggies on hand!  I always order the Chapati and Naan Breads and their hot chutney from a local Indian Restaurant, they are the best addition to any curry dish.   Also had an organic Apple pear Chuntey, it was all too perfect a meal, I hope you try it, and tell me how you like it!

The trick to curries is to let the flavors merry,Enjoy!

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