~vegan, sugar-free & wheat-free ~
2 T oil
1 onion, chopped
2 cloves of garlic, peeled and minced
3 T curry powder
1 pint (16 oz) vegetable broth
2 cups cooked chickpeas
4 potatoes, washed and chopped
3 sprigs thyme
2 pimento (allspice seeds)
1 bell pepper
2 carrots
1 onion, chopped
2 cloves of garlic, peeled and minced
3 T curry powder
1 pint (16 oz) vegetable broth
2 cups cooked chickpeas
4 potatoes, washed and chopped
3 sprigs thyme
2 pimento (allspice seeds)
1 bell pepper
2 carrots
Heat 2 tablespoons of oil in a pan over medium heat. Add onion and cook until translucent. Add garlic and cook until brown. Add curry and cook until dark and fragrant (be mindful not to scorch the pan). Add broth and loosen the curry, onions and garlic from the pan. Pour into a crock pot, add other ingredients, cover and cook until potatoes are done. Before serving remove thyme leaves and pimento seeds. Season with salt and pepper. Serve over brown rice with a side of Simply Greens. Enjoy!
