1tablespoonbrown sugar (optional-if you prefer it slightly sweet)
fresh cilantro and lime for garnish
In a large saucepan over medium heat, add the olive oil and diced onion. Sauté for 3 minutes until softened. Add the minced garlic and cubed potato. Continue to cook and stir over medium heat for an additional 3 minutes.
Add coconut milk, crushed tomatoes, chickpeas, salt, curry powder, and brown sugar if using. Whisk in all of the ingredients to combine.
Simmer for 20 minutes, or until the potatoes and chickpeas are tender, and the sauce is thickened.
Serve with rice, and garnish with cilantro leaves and fresh lime!
Feel free to use lite coconut milk for fewer calories.Zucchini can be used in place of or in addition to the potato.