This is another of those recipes that you can play with to suit your own preferences. Love carrots, but garlic not so much? Add a carrot, take away a garlic clove. You could also use cauliflower, brussels sprouts, broccoli, green bell pepper, whatever sounds good to you or that you have on hand.

Contributor: Kate Richardson

3 large, 4 medium or 5 small potatoes, cut into bite-size chunks 1 red bell pepper, chopped 2 medium carrots, chopped 1 celery stick, chopped 3 cloves garlic, minced 1 20 oz. can chickpeas (or about two cups cooked chickpeas or chana dal) 2 tbsp curry powder 1/4 tsp garam masala 1/4 tsp cayenne 1/4 tsp ground cumin 1/4 tsp aesafoetida (optional) 1 tbsp ginger juice (or 1 tsp ground ginger) 1 tbsp apple cider vinegar 1/4 cup non-dairy creamer (such as Ripple)

Add carrot, celery, garlic, and spices to pan with 1 tablespoon coconut oil. Saute gently for about five minutes, until the spices are fragrant and the vegetables have softened. If you are using ground ginger rather than ginger juice, add it now.

Add potatoes and ginger juice and simmer about 20 minutes. Add the chickpeas and non-dairy creamer, and simmer for about five minutes more. Add apple cider vinegar and allow to heat another few minutes. Serve over rice, if you like, but it's good all by itself.

Serves two generously or four if served over rice.