Potato Chickpea Curry with Pineapple

Colorful vegan potato chickpea curry, with pineapple, buttery cashews, healthful turmeric, and zingy ginger.

2 teaspoons curry powder
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1 ¼ teaspoons sea salt
1/8 teaspoon cayenne pepper
2 tablespoons coconut oil
1 onion, chopped, about 2 cups
1 teaspoon finely grated peeled fresh ginger
2 cloves garlic minced
1 ½ cups chickpeas one (15-ounce) can garbanzo beans, aka chickpeas
1 14.5-ounce can diced tomatoes
1 potato peeled and cut in 1/2-inch pieces, about 2 cups
1 carrots cut in ½-inch pieces, about 2/3 cup
½ cup vegetable broth
1 ½ cups fresh pineapple chunks about ½ medium pineapple
1 cup frozen peas
1 cup toasted cashews (salted OK)
2 teaspoons tamari soy sauce
2 tablespoons chopped cilantro leaves

View the full recipe at Letty’s Kitchen →