Curried Vegetable and Chickpea Stew

• Produce

  • 4 Carrots
  • 1/2 Crown cauliflower
  • 3 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 1 1/2 cups Green peas
  • 1 1/2 lb Potato
  • 1 White onion

• Canned Goods

  • 1 cup Coconut milk
  • 2 tbsp Thai kitchen red curry paste
  • 2 cup Vegetable stock

• Baking & Spices

  • 1 tsp Curry powder
  • 1 tsp Turmeric

• Oils & Vinegars

  • 1 tsp Olive oil

• Other

  • 1 X 28 oz. can chickpeas (approx. 3 cups cooked chickpeas

Found on runningonrealfood.com