Add the olive oil to a pot with the chopped onion, crushed garlic, minced ginger, garam masala, paprika, cayenne pepper,
cumin, coriander powder and turmeric and sauté until the onions are slightly softened.
2
Add the chopped potatoes and chickpeas and toss in the spices until well mixed.
3
. Add the chopped tomatoes, vegetable stock and coconut milk and stir in.
4
Bring to the boil and then reduce heat, cover the pot and simmer until the potatoes are cooked. Test if they’re ready by
bringing out a piece of potato and sticking a fork into it to test if it’s fork tender.
5
Add coconut sugar, sea salt and black pepper (to taste).
6
Serve with chopped cilantro on top and with basmati rice and/or vegan naan bread
