Turmeric Chickpea Curry

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Coconut oil Coconut oil	2 tbsp
Onion, diced	1 pc
Garlic, minced	5 pcs
Ginger, grated	2 inch
Turmeric, grated	2 inch
Green chilli peppers, diced	2 pcs
Garam masala	1 tbsp
Ground cumin	¾ tsp
Coriander	½ tsp
Cinnamon	½ tsp
Ground cardamom	¼ tsp
Sea salt	¼ tsp
Coconut milk	350g
Diced tomatoes	1 can
Vegetable stock	½ cup
Sweet potatoes (small), peeled and sliced	2 pcs
Broccoli, sliced in thick pieces	1 pc
Asparagus, sliced in half or thirds	10 - 15 pcs
Frozen peas	½ cup
Chickpeas	1 can
Coconut sugar	1 tsp
Lime, juiced	½ pc
Cilantro, chopped	½ cup
Mango, diced	1 pc

Step 01	In a deep skillet, heat coconut oil over medium heat. Once the oil is hot, add in onion, garlic, ginger, turmeric and chili peppers. Cook for 4 to 5 minutes, stirring occasionally.
Step 02	Add in the spices (garam masala, ground cumin, coriander, cinnamon, ground cardamom and sea salt). Cook for 2 to 3 minutes until the spices begin to dry out and turn fragrant.
Step 03	Pour in coconut milk, diced tomatoes and vegetable stock. Stir continuously and cook for 4 to 5 minutes.
Step 04	Add in sweet potatoes and cook with the pan covered for 5 to 6 minutes.
Step 05	Place the asparagus, broccoli, peas and chickpeas into the skillet. Cook for 3 to 4 minutes or until the veggies begin to soften.
Step 06	Sprinkle in the coconut sugar, lime juice, cilantro and mango. Stir well and taste. When flavours come through, remove the skillet from heat. Serve with hot rice or bread.

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