One-Pot Chickpea Potato Curry

1 cup dry white rice

3-5 cups veggie stock

2 medium potatoes – peeled and cubed

1 can chickpeas (or garbanzo beans) – rinsed

1 4oz jar red curry paste

1/2 cup frozen peas

1 cup chopped broccoli florets – fresh or frozen

1/2-1 cup coconut milk – add more to preference

1 tsp garlic powder

1 tsp onion powder

Method:

• Add rice and 3 cups of vegetable stock to a large, deep pan or a pot. Bring to a simmer and cover. Let simmer for 5 minutes.

• Add potatoes and chickpeas. Cover and let simmer for another 15 minutes. Add more vegetable stock if necessary.

• Stir in remaining ingredients. Again, add a little more vegetable stock if necessary – if it’s too dry, the veggies won’t get tender.

• Cover and let cook for another 5 minutes or until everything is cooked through. 

• Serve!