Creamy Chickpea Potato Curry

Heat oil in deep-ish skillet and sautee onion until soft.

Add your dried spices and mix together and cook for about 3 min.

Add your potatoes and carrots and cook another 2-3min ***note: I uded yukon gold because they break down and "mash" a bit as they cook

Add your chickpeas and coconut milk and bring to boil and cook for 5-8min on high.

Turn the heat down to medium-low and place a cover on the skillet slightly vented open to let steam out

Cook for 30-35min and serve once everything is thick and some of the potatoes have mashed into deliciousness.

Serve with brown rice or naan or my fave :WRAP THAT UP IN A ROTI!!!!