Chickpea Curry

I love curry, so this is no exception. Adjust the seasonings to your taste. I hate bland, so this is fairly bold.

4 medium potatoes (or cauliflower)
2 Tbsp oil
1 large onion, diced
4-6 cloves garlic, minced
3 Tbsp turmeric
3 Tbsp coriander
2 Tbsp ginger, powder
3 Tbsp cumin
2 tsp ground black pepper
2 tsp salt
1 can diced tomatoes
1/2 C. cream or milk (I use coconut milk)
1 can chickpeas, rinsed/drained

Place potatoes in sauce pan, cover with water and boil on high until tender.
Drain and set aside.
Warm oil in skillet over Medium heat.
Stir in onion and garlic. Cook until onions are translucent.
Stir in spices and cook 1-2 minutes to get potent flavors.
Pour in tomatoes, milk, and chickpeas.
Stire in potatoes.
Simmer 5 minutes.

Enjoy with coconut rice, or even just a large salad. Perfect for any season, and always a great way to get protein without meat! Make a double or triple batch to freeze for another time. It's a great freezer stock-up meal.