Chickpea and vegetable curry

Olive Oil, 1 tbsp
Onions, raw, 1 cup, chopped
Baby Carrots, raw, 8 medium chopped
*Potato, raw, 1 large (3" to 4-1/4" dia.) diced
Garlic, 2 clove chopped
Ginger Root, 1 tsp grated
Curry powder, 1 tsp
Coriander powder, .5 tsp
Water, tap, 1 cup (8 fl oz)
*Chick Peas, 3 cup (remove)
Jalapeno Peppers, .25 cup, diced
*A taste of thai lite coconut milk, 2 cup (one can)
Raisins, .5 cup, packed
Granulated Sugar, 1 tsp
Salt, 1 dash
Pepper, black, 1 dash

saute onion, carrots, garlic, and potatoes over med heat until soft. Stir in ginger, curry powder, cumin, coriander and cook uncovered 1 minute. Add water and simmer about 20 minutes. Add chickpeas, jals, coconut milk, raisins, sugar and salt and pepper. Simmer uncovered for 20 minutes until liquid thickens. Serve over brown rice, couscous, or quinoa.

Number of Servings: 4

Recipe submitted by SparkPeople user LANNER50.