Chick Pea Curry

1 tsp cumin

1⁄2 tsp cinnamon

1⁄4 tsp ground cloves

1 tsp salt

1 x 425g can coconut milk

1 x 425g can diced tomatoes

2 large carrots, sliced

4 cups broccoli florets

1 red bell pepper, sliced
(I also add pumpkin and potato chunks)

DIRECTIONS

• Warm oil in a large pan over medium heat.
• Sauté garlic and onions 5-8 minutes, until translucent and slightly browned.
• In a small bowl, combine curry powder, cumin, cinnamon, cloves, and salt.
• Add chickpeas and mix seasoning to pan and stir for 1 minute.
• Add coconut milk, tomatoes and their liquid, carrots, broccoli, and red bell pepper.
• Bring to a low simmer and sauté for 10 minutes, until vegetables are easily pierced with a fork.
• Serve over basmati rice.