Chickpea & Potato Coconut Curry

In a large pot over low heat, combine olive oil and curry powder. Once oil is hot, stir in onion, garlic and ginger and cook over medium heat for 4–5 minutes. Stir in the coconut milk, water, sugar and 2 large pinches of salt, and let it come to a boil.

Once it reaches a boil, add potatoes, then cover the pot and simmer until potatoes are fork-tender, about 15–20 minutes. Stir in cooked chickpeas, and cook, covered, for 15 more minutes. Taste curry for seasonings, add salt and pepper as needed, and serve over rice.