1 medium onion
3-4 garlic cloves
Ginger, one inch shredded
1/2 cauliflower
4 small/medium potatoes
4-5 carrots
1/2 cup peas
1/2-1 cup chickpeas
4 teaspoons mild curry
1 teaspoon hot curry
1-2 teaspoons amchur (mango powder)
1 container of chicken or veggie stock
1 large can of fire roasted tomatoes ( chopped )
1 can coconut milk
Salt and pepper to taste
Optional - one hot pepper
Heat oil, onion, garlic, and hot pepper, if using, approximately 5 minutes over medium heat. Add cauliflower, carrots, potatoes and cook for additional 5 minutes. Add garbanzo beans, peas, ginger and spices, stir and continue to cook watching carefully. Add stock, tomatoes, coconut milk. Stir and cook until veggies are tender. Enjoy!