Recipe by Chef Peter (Veggie D’Light)
Ingredients:
- Chickpeas or Navy Beans – 2 small cans (800g)
- Onion Powder – 1 teaspoon
- Garlic Powder – 1 teaspoon
- Himalayan Pink Salt – to taste
- Black Pepper – to taste
- Big Red Onion – 1 piece
- Large Carrot – 1 piece
- Irish Potato -1 piece
- Fresh Thyme – a few sprigs
- Caribbean Curry Powder – 3 tablespoons
- Organic Coconut Oil – 3/4 cup
- Water – 1 cup
- Tomato Paste OR Coconut Milk (optional) – 1 tablespoon