Chickpea & Potato Coconut Curry

• 2 Tablespoons Olive Oil
• 3 Tablespoons Curry Powder
• 1 whole Onion, Peeled And Chopped
• 2 cloves Garlic, Minced
• 1/4 teaspoons Fresh Ginger, Grated
• 14 ounces, fluid Coconut Milk
• 2 cups Water
• 1/2 Tablespoons Sugar
• 3 whole Medium Potatoes, Peeled And Diced
• 4 cups Cooked Chickpeas
• 2 teaspoons Salt, Plus More To Taste
• Cooked Rice, To Serve

1. In a large pot over low heat, combine olive oil and curry powder.
2. Once oil is hot, stir in onion, garlic and ginger and cook over medium heat for 45 minutes.
3. Stir in the coconut milk, water, sugar and 2 large pinches of salt, and let it come to a boil.
4. Once it reaches a boil, add potatoes, then cover the pot and simmer until potatoes are fork-tender, about 1520 minutes.
5. Stir in cooked chickpeas, and cook, covered, for 15 more minutes.
6. Taste curry for seasonings, add salt and pepper as needed, and serve over rice.

olive oil, curry, onion, garlic, fresh ginger, fluid coconut milk, water, sugar, potatoes, salt, rice

Taken from tastykitchen.com/recipes/special-dietary-needs/chickpea-potato-coconut-curry/ (may not work)