Winter Veggie Curry (Print Version)

# Ingredients:

01 - 2 leeks.
02 - 2 yellow onions.
03 - 600 g of carrots.
04 - 265 g of chickpeas.
05 - 5 cardamom pods.
06 - 200 g of crushed tomatoes.
07 - 5 cm of fresh ginger.
08 - 3 garlic cloves.
09 - 400 ml of coconut cream.
10 - 1.5 teaspoons ground turmeric.
11 - 1.5 teaspoons ground coriander.
12 - 2 tablespoons olive oil.
13 - 1.5 teaspoons ground cumin.
14 - 1 teaspoon ground cinnamon.

# Instructions:

01 - Peel the onions and chop them into thick slices. Slice the carrots into 1 cm thick rounds. Wash the leeks and split them lengthwise to separate the leaves.
02 - Place the veggies into a large pot, fill it with water, and cook on medium heat for about 40 minutes, or until they soften up.
03 - Save the broth after draining the veggies. Add oil and your spices to the pot. Toast them on medium until they start popping.
04 - Toss the veggies back in, give them a quick stir. Add the crushed tomatoes and coconut cream next. Mix everything well.
05 - Pour in the water, toss in the peeled ginger and crushed garlic. Let it simmer for 10 minutes, then add the chickpeas and cook for another 10–15 minutes.
06 - If the sauce looks too thin, let it reduce. Serve it warm with some rice on the side.

# Notes:

01 - This dish holds up really well to slow cooking.
02 - Perfect when paired with rice.