Vegetable Curry with Carrots, Chickpeas & Potatoes

Vegetable Curry with Carrots, Chickpeas & Potatoes


2 cups bone broth
2 tablespoons organic olive oil
1 small white onion thinly sliced
4 cups diced peeled potatoes
1 cup canned chickpeas, rinsed and drained
3 carrots, peeled and chopped
2 garlic cloves, grated
1 cup organic coconut cream
2 teaspoons ground turmeric
2 teaspoons ground cumin
1/4 teaspoon cayenne
1 teaspoon red or green curry paste
2 teaspoons honey
Sea salt, to taste
Ground pepper to taste


1. In a large pot heat the olive oil on medium heat.
2. Add onions, garlic, and honey. Cook until ingredients are carmelized.
3. Add turmeric, cumin, cayenne, sea salt, ground pepper, curry paste and heat for 1 minute.
4. Add bone broth, potatoes, and chickpeas.
5. Bring to a boil. Cover and simmer for 20-25 minutes or until potatoes are tender.
5. Serve in bowls.

Serve 4-6 people
Preparation time: 20-25 Minutes

Smell, taste, enjoy. Be mindful of the food you eat.